August 17, 2016

Squash Casserole

On the Menu Today~
Squash Casserole

Have you ever been to a family reunion or
church supper where there wasn't a squash casserole?
Have you ever not had a squash casserole featured on your
Thanksgiving Day table?

Need to bring a dish to pass?
Take this squash casserole with you next time.
Made with smokey Gouda cheese and topped with a 
buttery cracker crumb crust, this casserole is sure to please.

Grab a fork and Dig in~
The smokey Gouda cheese adds a wonder
smokey flavor to this delicious casserole.
If you can't find smokey Gouda,
substitute regular shredded Gouda cheese,
Swiss or a white sharp cheddar cheese.

Squash Casserole

  • 3 pounds yellow squash, sliced
  • 5 tablespoons butter, divided
  • 1/2 cup chopped onion
  • 1 1/2 cups shredded smokey Gouda cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup mayonnaise
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 sleeve round buttery crackers, crushed (about 30)
Cooking Directions
  1. Preheat oven to 350º
  2. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
  3. Melt 4 tablespoons butter in a skillet over medium-high heat; add onion, and saute' 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11 x 7-inch baking dish.
  4. Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over casserole. Bake at 350º for 30 to 35 minutes or until set.

Cheese, Casserole, Squash, Onion, Crackers, Butter
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