Whenever I make this nowadays, it always reminds me of that trip I took that summer, and every summer after that up until I graduated. My Aunt and I would spend the whole time together just hanging out, cooking, going shopping, and traveling around her new town. I cherish those memories more than any others from my childhood. Now I get to have my nieces and nephews over during the summer time, and when I have fresh squash from the garden, you can bet I’m making this for them too!
Check out what they are saying about this recipe over at Group Recipes:
“A true southern classic. I was raised on it and so was my mom! Looks great.”
Whether you’re from the South or not, you’re going to love this casserole!
Ingredients
2 lbs yellow squash, sliced
1/4 cup Land O’ Lakes butter + extra for topping
1 large onion, chopped
1 egg, beaten
1/2 tsp Morton salt
1/2 tsp black pepper
1 cup grated Kraft sharp cheddar cheese
3/4 cup crackers, crushed (regular, not whole weat)
Extra crackers for topping. Ritz works great
Instructions
Boil squash and onions until tender; drain well
Add butter,cheese, cracker crumbs,egg and salt.
Pour in well-greased baking or caserole dish
Top with Ritz or regular cracker crumbs and dot with butter.
Bake at 375 for about 20-25 minutes, or until crackers start to brown.
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Quick Tip: Add in a can of cream of mushroom soup.
Thanks again to Group Recipes for this traditional recipe.
