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Squash Casserole



1 pound squash, sliced

1 teaspoon sugar

½ cup mayonnaise

½ cup water chestnuts, sliced

½ cup cheddar cheese, grated

¼ cup bell pepper, finely chopped

¼ cup onion, finely chopped

1 egg, slightly beaten

½ stick margarine

Salt and pepper to taste

Cheese cracker crumbs for garnish



Cook squash, drain and mash. Sauté bell pepper and onion in one tablespoon mar-garine. Add to drained squash, along with sugar, mayonnaise, water chestnuts, cheddar cheese and egg. Place in a greased, 2-quart casserole dish. Top with cheese cracker crumbs and dot with remain-ing margarine.

Bake at 350 degrees for 35 to 40 minutes.

Yield: 8 servings

Source: David Claunch, Claunch Café
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
black pepper to taste
2 tablespoons butter
Directions
Preheat oven to 400 degrees.
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
I sometimes add pecans to the cracker mixture.

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