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Squash Casserole (Church Street Squash) Recipe

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This recipe for Squash Casserole (Church Street Squash), by , is from Our Family Cookbook , 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!

Contributor:  
Contributor:  
Lorraine Murphy

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs yellow or zucchini squash
1 medium onion, chopped
4 Tbsp butter, divided
3/4 cup sharp cheddar cheese, grated
1 cup sour cream
1 teas salt
1/2 teas black pepper
1 egg whisked
1/2 cup Panko bread crumbs (can use any type), can even use crumbled potato chips
1 Tbsp paprika

Directions:
Directions:
Cook squash (cut into bite size pieces) until tender.
Mash squash with fork after draining. Let stand and drain and cool.
Saute onion in 2 Tbsp of butter until yellow, not brown. Let cool.
Mix squash, onions, cheese, sour cream, salt, pepper and egg. Make sure onions have cooled before adding egg. Gently pour into greased casserole dish.
Sprinkle bread crumbs on top and dot with 2 Tbls butter, sprinkle with paprika on top.
Cook uncovered 30 minutes at 350 or until bubbly.
Freezes well after cooking and covered.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Recipe comes from Charleston Receipts Repeats by Junior League of Charleston SC

 

 

 

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