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1848 House Squash Casserole Recipe

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This recipe for 1848 House Squash Casserole, by , is from Our Family Recipes, 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:  
Marilyn Barton

Category:
Category:

Ingredients:  
Ingredients:  
8 medium yellow squash
2 tablespoon unsalted butter
1 onion, chopped
2 eggs, beaten
1 cup half-and-half
1 teaspoon Worcestershire sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces cheddar cheese
4 slices bacon, cooked and crumbled
Butter or nonstick cooking spray for greasing pan
1 1/2 cups buttery cracker crumbs

Directions:
Directions:
Preheat oven to 300.
Steam or microwave squash and drain well. Melt butter in a small saute pan and saute onion until golden. Place cooked squash and onion in a blender and puree.
In a mixing bowl, stir together eggs, half-and-half, Worcestershire sauce, sugar, salt, and pepper until well-blended. Stir in the squash puree and mix well, then stir in cheese and crumbled bacon.
Grease an 8-inch-square baking pan with butter or pan spray. Pour in squash puree and top with cracker crumbs.
Bake for 40 minutes, or until golden.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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