"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Squash Casserole Recipe

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

Contributor:  
Contributor:  
Lisa Duda
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
10-12 medium squash (yellow)
1/2 cup chopped onion
1 (16 oz.) container sour cream
1/2 cup Softened, margarine
1 can cream of chicken soup
2 cups shredded cheddar cheese
salt & pepper to taste

Topping:

2 tbsp. melted margarine
3/4 roll Ritz crackers
1/2 cup shredded cheese

Directions:
Directions:
Wash & slice squash medium to thin. Chop onion. Place squash & onion in a large pot, fill with water and boil until squash is falling apart. Drain well; this process is the most important, all water needs to be out of the squash/onion mix. I drain and pat dry with paper towels until all the water is out. Place squash/onion mixture in a large mixing bowl. Add sour cream, soup, 1/2 cup margarine, 2 cups shredded cheese and salt & pepper. Mix well and place in a sprayed casserole dish. Melt the 2 tbsp. margarine & crush the Ritz crackers and mix with the margarine. Sprinkle the cracker mixture and 1/2 cup cheese on top of casserole. Bake 350 uncovered for 30-40 min.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
This is a holiday favorite & Meg's all time favorite.

 

 

 

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