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Squash Casserole

Yield 8 to 10 servings


  • 8 large yellow squash, cleaned, boiled, and mashed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups buttery round cracker crumbs, divided
  • 2 cups (8 ounces) shredded sharp Cheddar cheese, divided
  • 1/4 cup milk
  • 1/4 cup butter or margarine

How to Make It

  1. Combine squash, salt, and pepper; stir well. Spoon half of mixture into a lightly greased 2- quart casserole. Sprinkle 3/4 cup cracker crumbs and 1 1/2 cups cheese over squash. Repeat layers with remaining squash and cracker crumbs. Pour milk over top, and dot with butter. Bake, uncovered, at 350° for 30 minutes.

  2. Sprinkle remaining 1/2 cup cheese over top; bake 10 minutes or until cheese melts.

Oxmoor House Homestyle Recipes