"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Rogers Hollenshead
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 or 5 (med.) yellow or white squash
1 lb. Velveeta Jalapeño cheese, cubed
1 T. oleo
1 (sm.) green pepper, chopped
1 onion, chopped
2-3 T. chopped pimento
8 -10 saltine crackers
salt and pepper, to taste

Directions:
Directions:
Wash squash, cut into 1 1/4" pieces. Cook in salted water until barely done; drain well. Add oleo and cubed cheese so it will melt. Add remaining ingredients; mix well and put in buttered casserole. Bake @ 350º for 45 min. or until it bubbles & begins to brown.

Personal Notes:
Personal Notes:
Virginia is the widow of John Hollenshead and the daughter-in-law of the late Charlie and Carrie Lou (Wade) Hollenshead.

 

 

 

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