"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Ray - Arlington Ward
Added: Monday, March 31, 2008


2 lbs. yellow squash
1 small onion
1/2 cup butter or 1 stick of margarine
1/4 cup of sugar
1 teaspoon salt
1/2 teaspoon pepper
12 saltine crackers crushed
1 small can evaporated milk
4 eggs, beaten

Topping: bread crumbs or crushed crackers and 2 tablespoon butter

Wash and cut squash and onion into small chunks. Cover and cook until tender in a 2 quart pot with water barely up to top of squash. Drain well.

Preheat oven to 400 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
Crush crackers and beat eggs with a fork.

Return cooked squash to pot then stir in butter, sugar, salt, pepper, crushed crackers, and
evaporated milk.

Add beaten eggs and mix.

Spread into baking dish. Top with crumbs and butter.

Place in top half of oven and bake for 30 minutes.




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