Squash Casserole

Squash Casserole: (recipe from Susan Lawson)
3 cups sliced, cooked squash (I used the frozen Pictsweet squash; it cooks in 3 minutes.)
1 cup evaporated milk
3/4 cup chopped onion (about 1 small onion)
2 cups crushed saltine crackers (about 1 sleeve)
2 eggs, beaten
1 cup grated sharp cheddar cheese (I always use a little more!)
3/4 stick melted butter
1/4 tsp pepper
*optional 1 tsp salt, but I don't think it needs it

Preheat oven to 375 degrees. In a large bowl, soak cracker crumbles in evaporated milk for a minute or two. Add the rest of the ingredients and stir to combine. Pour squash mixture into a buttered casserole dish (9x13). Bake until lightly browned, about 45 minutes.

NOTES:  This is one of my all-time favorite family recipes.  Mine never turns out as yummy as my mother-in-law's, but it is nonetheless delicious.  I prepped this today so that I can pop it in the oven and delay start/time cook while we're at church for Easter tomorrow.  It should be bubbly and ready to go to brunch by the time we get home.  Happy Cooking!

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