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"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 is from Tammy's Family 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:  
10 c (~3 lbs) sliced yellow squash
1½ c chopped yellow onion
3 c water
3 c chicken broth
1 can (10.5 oz) cream mushroom soup
1½ c shredded cheddar cheese, divided
½ c sour cream
2 Tbsp butter, melted
1 large egg, lightly beaten
1½ tsp kosher salt
½ tsp ground black pepper
½ tsp granulated garlic
1½ c crushed Ritz crackers, divided in half
Directions:
Directions:
Preheat oven to 350⁰. Lightly coat a 10 inch cast iron skillet with non-stick of preference.

In a large Dutch oven, bring water, chicken broth, chopped onion and squash to a boil over medium-high heat, then reduce to medium‐low and simmer until tender, about 7 minutes. Drain well and set aside.

In a large mixing bowl, combine the remaining ingredients and mix well. Gently fold in the squash mixture until well combined.

Spoon half the mixture into the prepared skillet and spread half the cracker crumbs on top. Spoon remaining squash mixture on top, followed by the remaining crackers and cheddar cheese.

Bake 25 minutes or until cheese is melted.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
Prep 30 min, bake 25 min

 

 

 

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