Squash Casserole Recipe
From
Diana Rattray,
A squash casserole with pecan or bread crumb topping, along with cheese and
onions.
INGREDIENTS:
List of 10 items
. 2 pounds yellow squash, cut in 3/4-inch cubes
. 1 cup chopped onion
. 1 teaspoon salt
. 1/4 teaspoon freshly ground pepper, or to taste
. water
. 4 tablespoons butter
. 1 cup saltine crackers, crumbled
. 1/2 cup milk
. 1 cup shredded Cheddar cheese
. 1/2 cup pecans, finely chopped, or buttered bread crumbs
list end
PREPARATION:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small
amount of water. Cover and cook the squash until tender, stirring
occasionally
and adding more water if necessary. Drain the squash and onions; return to
the pan and stir in the butter.
Taste and adjust seasonings, adding more salt and pepper to your taste.
Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the
squash mixture, and turn into the buttered casserole. Pour the milk over the
squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at
350°, uncovered, for 20 minutes, until the milk is absorbed and the squash
casserole
is bubbly. Serve hot. Serves 4 to 6.
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