"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanette Lawrence
Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 - 6 summer (yellow) squash
1 onion, chopped
Salt
Pepper
Zesta cracker crumbs
1 - 2 can cream of celery soup
2 cup cheddar cheese, grated

Directions:
Directions:
Boil squash and onion in salted water for 3 minutes. Drain in colander. Butter a soufflé dish and put a layer of cracker crumbs on the bottom. Put a layer of squash mixture over cracker crumbs. Put a layer of cream of celery soup. Layer of grated cheese. Repeat until all ingredients are used. Top with cheddar cheese. Bake at 350º for 30 minutes.

 

 

 

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