ISO: Squash Casserole

Katie E said:

Oh, keltin. I think I may have one that might fit the bill. I'll have to ferret it out though. However, I'm sure you'll get plenty more responses from others here.

Click to expand...

vyapti said:

Here's mine. When I have a lot of squash, I put sliced squash and onion in a zip lock and freeze it.

Squash Casserole
6 cups summer squash, sliced thin
1/4 cup chopped onion
1 tsp salt
1 can condensed cream of mushroom (or chicken) soup
1 cup sour cream
1 cup shredded carrots
8 oz package seasoned stuffing mix
1/2 cup melted margarine (or broth)

Cook squash onion and salt in small about of water until just tender (5 min after water boils). Drain Well. Combine undiluted soup with sour cream and carrot. Gently fold into squash. In a separate bowl, toss stuffing mix with melted butter

Grease a casserole. Layer the casserole with ½ of the stuffing mix, then the squash mixture and again with the remaining stuffing mix. Bake @ 350 for 25-30 minutes.

Click to expand...

Michael in FtW said:

One grandma was from Mississippi, and the other was from Georgia - and they both made it the same - without a recipe! It took me a couple of years to work out - but I swear this tastes just like what they made.

The cheese was something they sometimes used - if they had it. I like it with the cheese - but it's just as good without it.

The Ritz crackers were apparently used for their buttery flavor - if they didn't have Ritz crackers they used buttered dry whole wheat bread crumbs, and I remember a few times they made it with buttered saltine crackers.

Grandmas' Summer Squash Casserole

2 Cups cooked, drained, and mashed yellow squash
2 Cups Ritz Cracker or dry Bread Crumbs
1 Cup Milk or Cream
1 Cup shredded Cheddar Cheese (optional)
1 Cup chopped onion
2 Large Eggs, lightly beaten
Pinch of sugar (optional)
1 teaspoon salt
1 teaspoon black pepper
3 Tablespoons Bacon drippings
3 Tablespoons Butter

Preheat oven to 350º F

Cook squash until just tender, drain well, and mash.

Heat bacon drippings in skillet and add squash. Cook until all water has been dried out. There should be no grease evident but plenty to season. Measure 2 cups of squash and reserve remainder for another use.

Melt butter in skillet and add onion. Cook over medium heat until onion is tender - do not brown butter or onion. Add milk and stir a few minutes to just warm the milk and combine with the onion and butter mixture. Remove from heat.

In mixing bowl combine squash, cracker/bread crumbs, and cheese. Add milk and onion mixture and combine well. Add salt and pepper and combine well - taste and adjust seasonings. Add eggs and combine well.

Place into a greased casserole.

May be topped with additional buttered crumbs if desired.

Bake 30 minutes covered until set. Uncover and bake another 10 minutes or so until browned.

Click to expand...

Michael….I LOVE you! You rock!!

keltin said:

Bless you! And, uh......can you fix that typo in the title of this post! I can't edit that.

Click to expand...

keltin said:

Michael….I LOVE you! You rock!!

DW says that is it! She says that the top had a crust that you cut through, and it was a buttery like a cracker crust. Once you said Ritz crackers, she fell out and started speaking in tongues…..so I’m pretty sure this is the one! All she can do at this point is drool and scream “That is it”! So I’m feeling pretty confident that this is the recipe I should try for tomorrow night (which is when she wants this).

Thanks a million! And everyone else, don’t let the thread die, this is a good place for more recipes, and I still want to see Katie’s…………….so please post it!!!

Click to expand...