Squash Casserole Recipe
I got this recipe from my sister-in-law, Jeannette, who lives in Greenville, SC. My husband loves it. It would be great to take to a church social or family reunion or any place where you need to take a dish of food.
First, you slice and boil your squash. You need two cups of cooked yellow squash and since it cooks down, I usually cook three raw cups to make sure I have enough.
While the squash is cooking, I grab a large mixing bowl and put 2 cups of crumbled Ritz crackers, l cup evaporated milk, l/2 cup of onions (optional), l cup of shredded cheese of your choice (I like the colby/longhorn cheese), 2 lightly beaten eggs, l tsp salt, l tsp of pepper, pinch of sugar, and 6 tablespoons of butter or margarine melted.
Once the squash is soft, I drain the liquid off and measure out two cups and add to mixture. Mix well and then pour the mixture into a buttered 8 x 8 pan or a 1 quart casserole dish.
Bake at 350 degrees for 40 minutes.
It is an attractive dish. It almost looks like mac and cheese and it smells so good. I forgot to put the cheese in one time but it was still delicious.
Sept 11, 2009—I started preparing two of these casseroles at one time and freezing one. I double the recipe and when I put the frozen one into the oven, I cook it an extra 15 minutes, keeping the aluminum foil on it. I take the aluminum foil off the last ten minutes or so and sometimes add a little extra shredded cheese.