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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

JOYCE’S SQUASH CASSEROLE Recipe

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This recipe for JOYCE’S SQUASH CASSEROLE is from The Ronemous Family Cookbook Project, 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:  
10 - 12 yellow large yellow squash
1 onion chopped fine
1 stick butter
1 sleeve saltine crackers
3 eggs, beaten well
Sharp Cheddar Cheese, grated
Directions:
Directions:
Cut squash in half inch slices and boil in salted water until just fork tender. Remove and drain well. Squash has a tremendous amount of water, so after draining, can put back in the cooking pot and to continue to cook additional water out.

Sauté the onion in butter until translucent.

Crush saltines very fine with a rolling pin or a can turned on the side.

Chop squash with spatula and drain excess liquid.

Butter 2 10x10 pans.

In large mixing bowl, add crackers and mix well. Add onions, salt and pepper and adjust taste. Stir in eggs and mix well - this will be a fairly loose mixture and glossy from the eggs. Add healthy handful of grated cheese, mix well and spoon into prepared pans.

Cook at 350º oven for 20 - 30 mins, adding additional shredded cheese on top before baking.

 

 

 

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