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Squash Casserole

Southern Living SEPTEMBER 2006

  • Yield: Makes 8 servings
  • Cook time: 30 Minutes
  • Prep time: 45 Minutes

Ingredients

  • 3 pounds yellow squash, cut into 1/4-inch-thick slices
  • 1 small onion, chopped
  • 1 1/2 tablespoons salt
  • 16 saltine crackers, divided
  • 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, divided
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, melted
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

Preparation

1. Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well, and mash mixture with a fork.

2. Crush 10 crackers, and stir into squash mixture; stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11- x-7-inch baking dish.

3. Crush remaining 6 crackers, and sprinkle over casserole; sprinkle remaining 1 cup cheese evenly over casserole.

4. Bake, uncovered, at 350° for 30 minutes or until cheese melts and casserole is bubbly.

Note: To make ahead, prepare recipe as directed; do not top with crackers or cheese. Cover and chill overnight. Remove from refrigerator; let stand 30 minutes. Uncover and top with crackers and cheese; bake as directed.

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Squash Casserole Recipe

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