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Squash casserole Recipe

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This recipe for Squash casserole, by , is from Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Born

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds of yellow squash (about 4 cups)
large onion, chopped
1 sleeve of Ritz Crackers (about 35 crackers)
1 cup cheddar cheese
2 eggs
cups milk
cup butter, melted
salt and pepper, to taste

Directions:
Directions:
Preheat oven to 400 degrees F.
Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside.
In medium bowl, combine cracker crumbs and cheese.
In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture.
In a small bowl, whisk together egg and milk, then add to squash mixture.
Melt 1/2 cup of butter. Add half the melted butter to the squash mixture. Season with salt and pepper.
Spread squash mixture into 9 x 13″ baking dish. Top with remaining crackers and pour remaining butter over dish.
Bake at 400 degrees F for 25 minutes until lightly brown.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I added some chopped fresh parsley throughout the mixture, used evaporated milk instead of regular milk. It might work well with scallions (green onions) as well. I added extra crackers to the last of the cracker mixture, poured the butter in that instead of on top... Enjoy!

 

 

 

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