Mom's Squash Casserole

Oxmoor House
Loosely cover the casserole with aluminum foil halfway through the baking time so that the crackers don't overcook.

Yield:

Serves 10 to 12

Recipe from


Ingredients

1 1/2 pounds zucchini squash, sliced
1 1/2 pounds yellow squash, sliced
1 onion, chopped
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup butter, melted and divided
2 cups round buttery crackers, crushed

Preparation

Cook zucchini and squash in boiling salted water until tender, about 12 to 15 minutes; drain and mash. Add onion, egg, salt, pepper and half the melted butter.

Pour mixture into a greased 13"x9" baking pan. Sprinkle with cracker crumbs; drizzle with remaining butter. Bake, uncovered, at 350° for one hour.

Note:

Gooseberry Patch Homestyle Favorites

December 2010