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From Hickory Hill CSA
<p>My Grandma’s squash casserole.</p>Source: Mildred Johnson (Entered by Garry Shaw)
Serves: 4 - 6 in my house!
Step by Step Instructions
- *YELLOW SQUASH CASSEROLE RECIPE** INGREDIENTS: 2 pounds of yellow squash (about 4 cups) 1/2 large onion, chopped 1 sleeve of Ritz Crackers (about 35 crackers) 1 cup cheddar cheese 2 eggs 3/4 cups milk 1/2 cup butter, melted salt and pepper, to taste DIRECTIONS: Preheat oven to 400 degrees F. Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside. In medium bowl, combine cracker crumbs and cheese. In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture. In a small bowl, whisk together egg and milk, then add to squash mixture. Melt 1/2 cup of butter. Add half the melted butter to the squash mixture. Season with salt and pepper. Spread squash mixture into 9 x 13″ baking dish. Top with remaining crackers and pour remaining butter over dish. Bake at 400 degrees F for 25 minutes until lightly brown
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