This Southern Squash Casserole Tastes Just Like Home
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
