Squash casserole. That’s what you make when squash season is here! You can add squash to garden salad, serve it raw on a vegetable tray, or saute it with onions or snow peas. Then you can make a squash casserole. What I like about this recipe is that you can do it up to a day ahead and then pop it in the oven. Certainly it can be mixed in the morning and not served until dinner that evening.
I’ve used saltine crackers and Ritz crackers, and I have to say that the Ritz gives it a little more flair and sweetness. Don’t overcook the squash. You just want to soften it so it won’t be crunchy when it comes out of the oven.
Over twenty-five years ago, I clipped a squash recipe from a local newspaper and used it for years. Then, over time and several moves, I lost the recipe and forgot about it. I’ve hunted and hunted for this recipe. I’ve called our local newspaper, but finding that recipe from all those years ago will take some digging. Finally, I combined several recipes and, through trial and error, came up with this one. It’s the most like the recipe that came from Betty Bane all those years ago. I hope you will enjoy this as much as I do.
(For my local cohorts, if you have the original recipe Betty posted, I would love to hear from you. Please PM me.)
- 4 cups sliced squash
- 1/2-1 cup diced onions
- Salt and pepper to taste
- 1 cup crushed Saltine or Ritz crackers
- 1 cup shredded Cheddar cheese
- 2 eggs
- 3/4 cup milk or cream
- 4 Tbsp. butter
- Wash and slice squash
- Cook onions and squash in small amount of water until soft but still firm - about 5 minutes
- Drain well
- Add butter on top of squash and onions and allow it to melt
- Mix crushed crackers and cheese together
- Beat eggs and add to milk
- Mix 1/2 cheese mixture to squash and add eggs/milk
- Put into casserole dish (9 x 9 or slightly larger)
- Top with remaining crumbs