Squash Casserole


I make a pretty mean squash casserole. I don’t know when, where, or how I learned to make it, and have never used the same recipe more than once. Today was the first time that I made it with squash from my own garden. Wow, was it tasty!

Here’s the basic idea:
4 squash sliced in the food processor (fp)
1 sweet onion sliced in the fp

Throw that in the steamer for about 15 minutes until squash is real tender. I’m sure that on the stovetop would be fine. The steamer just saved me time.

In a mixing bowl, combine:
squash/onion mix
2ish eggs (I used egg beaters)
a dollop of Dukes mayo (only Dukes- if you can’t get Dukes, skip the mayo!)
about a cup of sour cream
a cup or more shredded cheddar
a sleeve of Ritz crackers (crushed)
a dash of garlic salt
pepper to taste

It shouldn’t be too dry or too runny when you pour into a baking pan. Add more egg or sour cream/ cheese to get a good consistency.

Bake in a greased pan at 350 degrees for about 40 minutes

Stand over the stove and eat it right out of the pan while it is hot like Mysweetwilliam and I did for best results.

Paul, if you’re reading this, there was just enough left for you. Come get it. ❤

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