Grandma’s Recipes – Squash Casserole
You never know if that recipe you tear out of a newspaper or clip from a magazine will become a family favorite! This is my dad’s favorite side dish and it is perfect for the summer time when all the squash are coming into season. It’s a dish that tastes and looks like summer! 🙂
Using a seasoned cracker is wonderful in this, but plain crackers will work well too. The original recipe on the scrap of newspaper does not call for cheese, but over the years someone in my family added it and we think it makes the casserole taste even better! If you don’t want the cheese though, you don’t have to add it. If you do, feel free to add whatever cheese you have on hand.
Slice the squash into rounds.
Cook the squash in boiling water to cover until tender.
Drain the squash well and mash.
Add the melted butter, onion, salt, pepper, crumbled crackers, cheese and beaten eggs.
Mix well and then pour into a casserole dish.
Bake at 350 degrees for about 25 - 30 minutes.
Ingredients
Directions
Slice the squash into rounds.
Cook the squash in boiling water to cover until tender.
Drain the squash well and mash.
Add the melted butter, onion, salt, pepper, crumbled crackers, cheese and beaten eggs.
Mix well and then pour into a casserole dish.
Bake at 350 degrees for about 25 - 30 minutes.
