"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Cooking, Godsey Style, 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:  
Jana Godsey

Category:
Category:

Ingredients:  
Ingredients:  
4 c sliced squash
sliced onion (or onion powder, to taste, if you don't like onion)
35 Ritz« Crackers, crushed
1 c shredded cheese
2 eggs, beaten
3/4 c milk
1 t salt
pepper, to taste
1/4 c + 2 T butter

Directions:
Directions:
1. Heat oven to 400║
2. Place squash in large skillet over medium heat with onions (or onion powder). Pour in small amount of water. Cover and cook until tender, about 5 minutes. Drain well.
3. In medium bowl, mix together cracker crumbs and cheese.
4. Stir 1/2 of cracker mix into squash.
5. Add beaten eggs and milk to squash mixture.
6. Stir in 1/4 c melted butter and season with salt and pepper.
7. Spread in 9 x 13 pan. Sprinkle with remainder cracker mixture and dot with 2 T butter.
8. Bake for 25 minutes

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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