ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Aunt Fannie’s Squash Casserole-Ted's Montana

Photo: samolo

Total time 30 mins
Yield

4 servings (Serving size: 1 cup)

Ted Montana's Squash Casserole

Ingredients

  • 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

How to Make It

  1. 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.