"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Squash Casserole, by Gayle Dixon, is from UCUMC's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4-5 medium squash 1/2 c chopped onion Margarine or butter to taste 1/2 c mayo Salt and pepper to taste 1 can cream of mushroom or chicken soup 1 egg Ritz cracker crumbs
Saute squash and chopped onions; add pats of butter. Mix other ingredients and add to squash. Spread in a Corning Ware dish and top with Ritz crackers and pats of butter. Bake at 350º for about 30 minutes.
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