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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Squash Alabama Casserole Recipe

4.7 stars - based on 43 votes
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This recipe for Squash Alabama Casserole is from Oma's "Not So German" 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!
Category:
Category:
Ingredients:  
Ingredients:  
2-2 1/2 lbs small yellow necks squash (choose light colored)
1/2 stick butter
Onion, Medium chopped
Poblano pepper (can substitute any bell pepper)
1 cup mayonnaise
2 eggs
2 cups shredded cheddar cheese
Ritz crackers, 1 sleeve
Directions:
Directions:
Wash and cut ends off squash and cut into rounds (don’t need to peel)
Boil in water until fork tender, drain well

Sauté pepper and onion in butter, sit aside

Mix mayonnaise with eggs, add sautéed vegetables, squash and cheese. Mix well.

Put in greased 11x17 pan and bake in a preheated 350 oven for 35 minutes.

While baking crumble crackers and sit aside. Sprinkle over casserole 10 minutes before it’s done and put back in oven.
Number Of Servings:
Number Of Servings:
8 depends on how you serve
Preparation Time:
Preparation Time:
50-60 minutes
Personal Notes:
Personal Notes:
Can be prepared the night before but don’t add the crackers. Next day bake as directed.


The Cottle House Bed and Breakfast is located in Andalusia, Alabama

 

 

 

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