Frye family's favorite squash casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chopped yellow squash or zucchini or a mixture of the two |
| 1 | Onion; chopped | |
| 3 | tablespoons | Butter or margarine |
| 2 | Beaten eggs | |
| ½ | cup | Shredded cheddar cheese (up to 1) |
| 1 | teaspoon | Salt |
| 1 | cup | Milk |
| 1 | cup | Cracker crumbs (saltines; crushed) |
| 1 | dash | Pepper |
Directions
(from Sharon Frye)
Preheat oven to 375 degrees. Combine squash,onion and butter in a skillet.
Saute until squash is tender, then coarsely mash with fork.
Add remaining ingredients. Pour in a greased casserole dish. (Top with additional cheddar, if desired) Bake about 30 minutes, covered or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Notes: Leftovers reheat well. Casserole can be prepared to the baking point then refrigerated or frozen. If frozen, let defrost before baking.
I could make a meal out of this, best squash recipe I have tried. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Melba Galyean <mgalyean@...> on Jul 22, 1997
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