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Squash Casserole Recipe

User Rating 4.5 Star Rating (6 Reviews)

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Squash Casserole Recipe
A squash casserole with pecan or bread crumb topping, along with cheese and onions.

Ingredients:

  • 2 pounds yellow squash, cut in 3/4-inch cubes
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, or to taste
  • water
  • 4 tablespoons butter
  • 1 cup saltine crackers, crumbled
  • 1/2 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup pecans, finely chopped, or buttered bread crumbs

Preparation:

Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.

Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Squash Casserole Review, Member jane91270

I have been having trouble cooking squash correctly. I had been getting instructions from my mother and aunt, but I think they were leaving out a few detail on the information they were giving me. Their squash tasted great, but they were giving me estimates on amounts of different ingredients. This receipt straightened out my problem. With specific amounts on the ingredients, my squash tasted great for the first time in many tries.

34 out of 36 people found this helpful.

See all 6 reviews

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