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

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Naomi Richardson
Added: Saturday, December 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs yellow squash, sliced and cooked
1 small onion, diced
1/2 stick of margarine or butter
2 eggs, beaten
1/2 cup evaporated milk
one tube of Ritz crackers, crushed
3 cups cheddar cheese, grated

Directions:
Directions:
Mix first 6 ingredients together. Add one cup of cheese to the mixture. Top with remaining cheese and place in a greased casserole dish. Bake at 350 for 30 minutes.

Personal Notes:
Personal Notes:
I'll cook the onions ahead sometimes. FLavored Ritz are nice. I use regular milk. Sometimes I use olive oil instead of butter. Sometimes I skin the green off of Zucchini squash and use it.

 

 

 

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