Squash Casserole Recipe

Winter squash have hard, thick rinds like acorn squash. You can keep winter squash fresh in cool, dark places for one to three months. Winter squash are drier and they contain less moisture than summer squash.

Summer squash, on the other hand, are thin-skinned and bruise easily.  Summer squash are good for about a week in the refrigerator before they begin to soften and wrinkle.

This recipe uses summer squash.  It is a great complement to any dinner, especially when serving  ham.  

My family really loves squash fixed this way.  If your kids do not like squash, they may eat it prepared with this recipe.

 

 

Squash Casserole
3 to 4 C  squash (zucchini and yellow) 1 medium size squash = about 2 C
1/2 C sliced onion
1/2 stick butter
1 egg (beaten a little)
1 T sugar
1 3/4 C cracker crumbs, divided.  I use ritz crackers
1 C white sharp cheese, divided
Dash cayenne pepper
1/2 C mayonnaise
Salt & pepper
Herbs (optional) I use fresh basil and parsley

Slice squash & onion, put in pan with water and cook until tender. Drain
Put well drained squash in large mixing bowl. Add egg, butter, mayonnaise, sugar, half of cheese, and half of cracker crumbs. Season with salt and pepper, cayenne pepper, and herbs.  Mix all ingredients well. put into buttered 1 1/2 qurt casserole and top with remaining cheese and cracker crumbs. Bake at 350 for 20 min.

It takes about 1 hour to prepare,  so I usually double the recipe and freeze the second casserole without the cracker crumbs on the top.  Freezing does not change the flavor at all.

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