Squash Casserole

 I needed a recipe -- fast. I know. There are hundreds and probably thousands of Squash Casserole recipes. I have quite a few of them. But I have a secret to share: I had never cooked a Squash Casserole. Ever.

Crazy, right? In my defense, I never needed to bake one. My Mother did that. Friends baked it. Relatives too. I always liked it. I just never baked one myself.

Then came the day I had squash that were about to ruin. I didn't have the time, or the Crisco Oil, to fry them up. So I needed a Squash Casserole recipe. I found one in a senior citizen center cookbook. The bonus is that I know the woman who submitted it. She's a really good cook!

It calls for 2 lbs. of squash. I didn't bother to weigh them out. I used the ones I had and it seemed to work out just fine. We loved it! I hope you do too.

Squash Casserole

2 lbs. yellow squash

2 eggs

8 saltine crackers

1 teaspoon salt

pepper to taste

1/2 stick butter

1 (5-oz.) can evaporated milk

1 cup grated cheddar cheese

1 onion, chopped

Wash the squash and cut the ends off. Chop it up and boil in water until tender. Drain. Return to pan and mash the squash into a batter consistency. Add salt and pepper.

Add butter and cheese to the squash. Stir in the other ingredients. Place in a casserole dish.

Bake at 350 degrees for 35-40 minutes.

Enjoy!

Squash Casserole

I think every Southern cook has a signature dish. It's the "go to" dish whenever she has to take food to anything, whether it's a family get-together or a feeding of the family event after a funeral. My Mother's "go to" dish is Squash Casserole. She combined different recipes to create her own. This is it.

For those poor people who either aren't familiar with yellow squash or who cook for folks who absolutely refuse to eat squash, don't worry. They'll never know unless you tell them.

Squash Casserole

2 lb. yellow squash

1 or 2 eggs (1 large egg or 2 smaller eggs)

1 teaspoon salt

pepper to taste

1/2 stick margarine

1/2 cup milk

1 cup sharp shredded cheese

1/2 small onion, chopped fine

3/4 cup real mayonnaise

bread crumbs

extra shredded cheese

Wash squash. Chop up into small pieces. Cook in boiling water until tender. Drain off water. Mash squash until it's like a coarse batter.

Mix squash with all ingredients except bread crumbs and extra cheese.

Spray casserole dish with Pam. Pour in creamy mixture.

Top with bread crumbs and extra shredded cheese.

Bake in a 350 degree oven for 35-40 minutes.

Squash Casserole

Sometimes it's easy to understand why the Deep South is know for being a little overweight. Not that we would ever cook anything that would adhere directing to one's thighs.

Squash Casserole is not something for those concerned about calories and weight gain. It is for anyone who loves something truly mouth-watering wonderful. This is my Mother's recipe. Indulge!

Squash Casserole

2 lbs. yellow squash
1 to 2 eggs
1 teaspoon salt
pepper to taste
1/2 stick margarine
1/2 cup milk
1 cup shredded sharp cheddar cheese
3/4 cup mayonnaise
plain bread crumbs
extra shredded cheese

Wash squash. Cut off ends and discard them. Cut up squash into one to two inch pieces. Place squash in water and bring to a boil. Cook until tender. Drain off water and mash squash until it resembles a course batter.

Stir together squash, mayonnaise, onion, egg, cheese and margarine.

Coat a 12" x 12" baking dish with cooking spray. Pour mixture into the dish.

Sprinkle bread crumbs over top of mixture. The top should be lightly covered.

Bake for 30 minutes in a 350 degree oven

Sprinkle grated cheese on top of crumbs. Bake an additional five to 10 minutes, until cheese is melted.

Enjoy!