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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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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