Posted on by redaredding

My Mom’s Squash Casserole

On Monday my husband came home from our favorite farmer’s house. He had a huge bag of kale and a bag of yellow squash, my favorites. The squash was so sweet we ate some raw. I needed a dish to take for a ladies’ meeting we have once a month, Women at the Well. So I made my mom’s squash casserole. The evening was a wonderful time of fellowship. There were a few leftovers and the casserole was so wonderful my daughter wanted the leftovers for breakfast! (Well maybe I was guilty of eating it for breakfast too!) So here is the recipe. I hope you like it.

Betty Melcher’s Squash Casserole Recipe 

2 cups cooked squash

2 eggs

1 small onion chopped

8 ounce shredded cheddar cheese

1/2 to 1 cup evaporated milk

1/2 stick margarine or butter, melted

10 -12 crushed saltines, divided

1/4 teaspoon black pepper

I usually buy 3 or 4 large squash for each recipe and I double the recipe. I slice and cook the squash for a few minutes in a little water, not much until it is barely tender. Drain squash. mix eggs, onions, cheese, milk, butter, and half of the crushed crackers. I mix just to blend in the mixer and pour into a 13 X9 casserole dish. ( A double recipe fits perfectly in the 13 X9 pan) Unless you want it to be thicker.  Sprinkle the rest of the crackers on top and bake 30 – 40 minutes until set at 350 degrees. This turns out perfect every time.
***I added a bit more squash for more texture and because I love squash! (1/2 to 1 cup)

 

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