Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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

Recipe by Gooseberry Patch December 2010

Gallery

Oxmoor House

Recipe Summary

Yield:
Serves 10 to 12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Gooseberry Patch Homestyle Favorites

Advertisement
Advertisement