"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

The Cupboard's Squash Casserole Recipe

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This recipe for The Cupboard's Squash Casserole, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janis Richardson
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6-8 yellow squash
2 stalks of celery, sliced
1 bell pepper, diced
1 medium onion, diced
4 eggs
4 cups crushed saltines
1/2 lb. of American cheese, shredded
Melted butter or margarine
Salt and pepper to taste

Directions:
Directions:
Boil squash by itself for 20 minutes. Drain. Mash bell pepper, celery and onion together. Add squash, eggs, American cheese and 2 cups of the crushed saltines and put in a greased casserole dish. Top with remaining crushed saltines. Spoon melted butter over the crackers.

Cover and bake at 350 until brown, 20-30 minutes.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This casserole helped Kristin find her way to the foreign world of vegetables!

 

 

 

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