Aunt Fannie’s Squash Casserole-Ted's Montana

Aunt Fannie’s Squash Casserole-Ted's MontanaRecipe

Photo: samolo

Ted Montana's Squash Casserole

4 servings (Serving size: 1 cup)


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6 pounds yellow squash halved and cut into 1/2" slices
1/2 cup plus 2 tablespoons melted butter
2 tablespoons sugar
1 1/2 tablespoons kosher salt
2 tablespoons black pepper
4 wholes eggs beaten
1 1/4 cups cracker meal


Total: 30 Minutes

Place the cut yellow squash into a pot of boiling water. Cook for 10 minutes. Drain the squash and cool in the refrigerator. In a medium bowl, combine the 1/2 cup of melted butter, sugar, salt, black pepper, eggs and 1 cup of cracker meal and mix thoroughly. Add the cooled squash and mix until fully blended together. Place mixture in a greased baking dish. Sprinkle remaining cracker meal over the surface of the squash mixture and ladle remaining 2 tablespoons of melted butter over top. Bake uncovered in an oven pre-heated to 325ºF oven for 30 minutes or until internal temperature reaches 165ºF.

Created date

August 2015