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Summer Squash casserole Recipe

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This recipe for Summer Squash casserole is from The Shuler Family Cook-Book Starring Kasey and Mattox, 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:  
yellow squash, cubed about 1”
1 C onions, chopped (use sweet onion, such as Vidalia)
1 -2 cloves of garlic, chopped fine (I like garlic!)
1/4 C parsley, chopped
Half stick butter
2 slices white bread
Medium bowl ice water
egg
l C cracker crumbs (preferably use Ritz, or saltines)
Salt & pepper

Directions:
Directions:
Boil squash for 5 min; drain.
Brown onion, garlic, parsley in 2 TBL butter, seasoned w/ salt & pepper.
Soak bread in ice water, wring out and chop fine. Add to onion/garlic mixture and cook for 2 minutes.
Add drained squash and cook 2 – 3 minutes more. Remove from heat. Beat egg and add slowly to mixture.

Place in buttered casserole dish. Cover w/ cracker crumbs and dot w/ remaining butter.

Bake 20 – 25 minutes until crumbs brown.


Personal Notes:
Personal Notes:
Note: - original recipe from Paula Deen, modified by Sandra Wahl. I also like to add about ½ cup shredded swiss cheese to bread crumbs to cover top of casserole. This is a great recipe to use in summer when squash is plentiful.

 

 

 

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