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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Squash Casserole Recipe

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This recipe for Squash Casserole is from Yulee United Methodist Church Cookbook 2017, 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 squash (about 4 cups)
1/2 large onion (chopped)
1 sleeve of Ritz© Crackers (about 35)
1 c. Cheddar Cheese
2 eggs
3/4 c. milk
1/2 c. butter (melted)
salt and pepper to taste.
Directions:
Directions:
Preheat oven to 400º.
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 steamed squash and onion and gently fold in 1/2 the cracker/cheese mixture.
In small bowl, whisk together eggs and milk, then add to the squash mixture.
Melt 1/2 c. butter
Add 1/4 c. of the melted butter to the squash mixture and season with salt and pepper.
Spread squash mixture into a 9X13" baking dish.
Top with remaining crackers and top with remaining 1/4 c. melted butter.
Bake at 400 º for 25 minutes until lightly browned.
Personal Notes:
Personal Notes:
I added some chopped fresh parsley throughout the mixture and I used evaporated milk instead of regular milk. You could add scallions (green onions) as well.

 

 

 

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