"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Family Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds yellow squash
1/2 cup chopped onion
3/4 cup water
3/4 cup shredded cheddar cheese
1/2 cup chopped pecans ( I never saw her use these, JA)
1/2 can chopped chiles (ditto)
1 jar pimientos (ditto)
1/2 cup mayonnaise
1/4 cup finely chopped green pepper
1 egg slightly beaten
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cracker crumbs
1 tablespoon margarine

Directions:
Directions:
Combine squash, onion and water (most of us add the green pepper at this point also). Bring to a boil and simmer 5 to 10 minutes until the squash is tender. Drain and mash.
Combine squash and all ingredients except breadcrumbs and margarine, stirring well. Spoon into a lightly greased 2 quart casserole.
Combine cracker crumbs and margarine stirring well.
Sprinkle over casserole. Bake at 350 for 40 minutes.

Personal Notes:
Personal Notes:
Most of us have our own twist on this casserole using butter, sour cream, etc. You can see the extra ingredients in her own writing in the picture above.
In Dad's later years, he attributed the recipe to Jennifer and we never told him any different!

 

 

 

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