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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

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Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from The GT's Baking 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!
Contributor:  
Contributor:  
Courtney Hill
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds yellow squash, sliced

5 tablespoons butter or margarine, divided

1 small onion, chopped (about 1/2 cup)

1 cup (4 ounces) shredded sharp Cheddar cheese

2 large eggs, lightly beaten

1/4 cup mayonnaise

2 teaspoons sugar

1 teaspoon salt

20 round buttery crackers, crushed (about 3/4 cup)
Directions:
Directions:
2 teaspoons sugar

1 teaspoon salt

20 round buttery crackers, crushed (about 3/4 cup)
DirectionsInstructions Checklist
Step 1
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.


Step 2
Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Step 3
Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.

Step 4
Bake at 350° for 30 to 35 minutes or until set.

Step 5
Note: To lighten, reduce butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed

 

 

 

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