Directions: |
Directions:Cook bacon until crisp and remove from skillet.
Brown the onion lightly in the bacon drippings.
Cook the sliced or chopped squash in bacon drippings until soft.
Combine all three and add a cup of crumbled cornbread or cracker crumbs if you don't want to make cornbread just to put in the casserole.
Add grated cheese, salt and pepper.
Sprinkle remaining crumbs on top of casserole. If you have extra cheese, you can sprinkle this on top too, or instead of the crumbs. I like cheese, and especially like cheese browned and crispy on top of casseroles. Shand and Brianna have been known to skim the cheese off casseroles and eat it up, leaving naked casseroles for other people to eat.
Bake at 350 for 1/2 hour or until light brown on top and bubbly. |
Personal
Notes: |
Personal
Notes: When I first moved to Hattiesburg and began having experience with local recipes and traditional foods, one of the things I loved was squash casserole. It seemed to be an obligatory vegetable at all buffets, and you apparently could not celebrate Thanksgiving without eating some, whether or not you liked squash. I didn't like squash that much, but the casserole was purely wonderful. I began trying to find out how to make it. Then one year Mom's next door neighbor, Jerry Cadenhead, gave her a recipe book from the telephone company, Bell South's Best or something. There were several recipes for squash casserole, so I started trying them. This is where I stopped! The choice of cheese is important, for it must be a very sharp, white cheddar to have the distinctive flavor I like.
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