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Wednesday, March 5, 2014

Squash Casserole

Squash Casserole
                                                        Morris Bitzer, D.D.S.

      This casserole was one of my husband's favorite dishes at the MenUmen fundraiser we attended. It had a mild flavor enhanced by the cheese and the crumb mixture on top balanced the texture. There are only a few simple ingredients and the steps are pretty basic. This will be a "Must Do" on my list.

Photo courtesy Taste of Home.

3 medium yellow squash, sliced and cooked until tender
1 small sweet onion, chopped and cooked until tender
1/2 cup fine Ritz cracker crumbs
1/3 cup shredded Velveeta cheese
1 egg, beaten
1/2 tsp. salt
1/8 tsp. pepper
4 T. butter, melted

Steam squash and onion in small amount of salted water until tender. Drain well. 


Mix melted butter and 1/2 the cracker crumbs. Add 1/2 the crumb mixture, cheese, egg, salt and pepper to squash and onions. 

Pour into greased 2-quart casserole dish. Top with remaining crumb mixture. 

Bake at 375 for about 20 minutes, until brown. Serves 5-6 people.
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