Cooking from Scratch - Squash Casserole
Do you have too many squash in your garden? Are you wondering how much yellow squash you can eat without turning into a squash? I always find this time of year I am getting tired of eating squash, but yet it keeps producing. Now is the time to prepare some for the freezer. Squash casserole is something I make every fall and we enjoy pulling it out of the freezer throughout the winter. It makes a very easy side dish for those busy nights.
1 lb squash
1 stick of butter
1 tsp sugar
10 double saltines or 1 sleeve of Ritz crackers
1/2 cup milk
1 cup grated cheddar cheese
1/4 tsp salt
1/4 tsp pepper
1 small onion
Dice the squash and onion into small pieces and cook in salted water until they are tender. Drain, place in a large bowl and add the butter. Mash everything together. Add the crumbled crackers, slightly beaten eggs, milk, sugar and pepper. Mix well and then add the cheese in. If you want a stronger cheese flavor you can use sharp cheddar and if you just want it to be cheesier you can use 2 cups of grated cheese instead of 1 cup.
Once everything is mixed pour it into a casserole dish. If you are freezing cover tightly with foil and freeze uncooked. If you want to eat it immediately, bake at 350 for 1 hour or until the center is done. You can also add more crumbled crackers and pats of butter on the top before cooking. Or even top with more cheese before cooking. This recipe is easily doubled and freezes really well. It also makes for a great side dish to take to a potluck or holiday party. Enjoy!