"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 BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Ames
Added: Monday, June 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 C yellow squash & zucchini, diced
vegetable oil
1 large onion, chopped
4 T butter
1/2 C sour cream
1 tsp. cajun seasoning
salt & pepper to taste
1 C cheddar cheese, grated
1 C Ritz Crackers, crushed

Directions:
Directions:
Preheat oven to 350. Saute the squash in vegetable oil over
medium low heat until it is very soft, about 15 to 20 minutes.
Line a colander with a clean tea towel. Place the cooked
squash in the lined colander. Squeeze excess moisture from
the squash and set aside. In a medium skillet, saute the onion
in butter for about 5 minutes. Remove from pan and mix all
ingredients together except cracker crumbs. Pour mixture
into buttered casserole dish and top with cracker crumbs.
Bake for 25 - 30 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes active time

 

 

 

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