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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Summer Squash Casserole Recipe

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This recipe for Summer Squash Casserole is from The Kitchen Is Always Open, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs yellow summer squash, sliced
4 T. butter
1 med. onion chopped
1 1/2 c. shredded sharp cheddar cheese
2 eggs, lightly beaten
1/2 c. mayonnaise
2 t. sugar
1 t. salt
1 t. pepper
3/4 c. round buttery crackers, approx. 20, crushed
Directions:
Directions:
Preheat oven to 350º
Saute the squash and onion in the butter and cook approx. 15 minutes or until tender. Combine remaining ingredients in large bowl with the exception of the crackers. Add the squash and onion mixture to the remaining ingredients and mix well. Pour into a greased 11 x 7 baking dish. Top with crushed crackers and bake for 35 minutes or until set.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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