Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Clayton Sherrod
Recipe by Southern Living September 2006

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Recipe Summary test

prep:
45 mins
cook:
30 mins
total:
75 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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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