Thursday, October 6, 2011

Southern Style Squash Casserole

Southern Squash Casserole was a standard in my house growing up. Both my Grandmother and Mother cooked it all the time. It was sweet and tasty and you need get your vegetable for the day.  I believe the influence was from the French colonists who first settle in the area in 1719. The recipe is easy to cook, great for parties and everyone will like it.

Southern Squash Casserole
Adapted recipe and photos by Miss Kate's Cookbook
Original recipe from My Grandmother's Recipe Box 
  •  2 pounds squash
  • 2 eggs
  • 1/2 medium onion, chopped
  • 6 tablespoons margarine or butter
  • 1/2 cup milk
  • 3 tablespoons brown sugar
  • 1 teaspoon sale
  • 1 1/2 cups shredded cheddar cheese
  • Ritz crackers 10 per layer
  • Butter or margarine  
 Cook squash in small amount of water until tender. Drain well and mash.
In a separate bowl beat eggs. Saute onion in margarine. Add squash,
eggs, milk, brown sugar, and salt to onions. Mix well. In a buttered 2-
quart casserole put 1 layer of 10 crushed crackers, 1 layer of squash mixture,
and 1 layer of cheese. Repeat the 3 layers; top with cracker crumbs
and dots of butter. Bake, uncovered, at 350° for 45 minutes. Can be frozen.
Yield: 8 to 10 servings.
Bon Appetite ! 

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