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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

Old School Squash Casserole Recipe

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This recipe for Old School Squash Casserole, by , is from The Young Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Debbie Young


1 stick of butter, divided
3 lbs. of yellow squash, sliced 1/4" thick
1 medium yellow onion, peeled and chopped
2 tsp. salt, divided
2 large eggs, lightly beaten
1 - 8 oz. container sour cream
4 oz. sharp cheddar cheese, shredded
2 oz. swiss cheese, shredded
1/2 cup mayo
2 tsp. chopped fresh thyme (could substitute dried thyme, but use half as much)
1/2 tsp. pepper
1 sleeve of Ritz Crackers, crushed
1 oz. Parmesan cheese, shredded

Preheat oven to 350. Prepare 9x13 dish sprayed with Pam.

Melt 1/2 stick of butter in large skillet over medium-high heat. When melted, add squash, onion and 1 tsp. of salt and cook, stirring often until center of squash is just tender and liquid has evaporated (about 10 minutes). Transfer into strainer and drain for 15 minutes.

Stir together eggs, sour cream, Swiss and Cheddar cheeses, mayo, thyme, 1 tsp. of salt and pepper in large bowl. Gently fold in the squash. Melt 1/2 stick of butter and then add the crushed Ritz Crackers and Parmesan cheese. Mix well.

Put squash mixture in baking dish, then sprinkle with the cracker mixture evenly over the squash. Bake for 30-45 minutes or until done.

Number Of Servings:
Number Of Servings:
8 - 10




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