Squash Casserole

Tootsie's Squash Casserole = Simple and yummy!

This is a family favorite for the last 50 years! It is a very simple casserole, travels well and is usually requested for a "pot luck." It is a recipe from my former mother-in-law, Tootsie, who was an amazing southern cook. She learned from the best, her mother, "Gran" Griffin. Gran Griffin consistently advised that you "always add as much sugar as you do salt" to any vegetable while it is cooking. This is a common practice in the south that does help green vegetables retain their bright green color. I have found it necessary to eliminate the sugar for health reasons.

My son is now the squash casserole expert and my granddaughter is quickly usurping that role. At 18 years old she is a surprisingly good cook and enjoys her time in the kitchen. She is not afraid to experiment and deviate from recipes. She has created a few good recipes of her own. The tradition continues....

I hope you enjoy this tried and true casserole!

Ingredients & Preparation

You will need
3 cups Yellow Summer Squash - Sliced 1 medium Onion - rough chopped 1 cup Milk 1 large Egg - slightly beaten 2 cups Sharp Cheddar Cheese 1 cup Saltine Crackers - crushed 6tbsp Butter Salt and Pepper to taste

Step 1: Cook the Squash

Combine the sliced squash, chopped onion, salt and pepper in a heavy, covered pot. Add enough water to stew squash, about 2 inches. Cook over medium heat until squash is tender. Drain squash and return to pot.

Step 2: Combine Ingredients

Add butter and cheese to hot squash, cover and allow to melt. Combine milk and slightly beaten egg and add to squash mixture. Add crushed saltines and salt and pepper to taste, mix. Pour into 9 X 13 greased baking dish.

Step 3: Bake the Squash Casserole

Bake the casserole in 350 degree oven until slightly browned on top. Remove from oven and allow to set for about 10 minutes before serving.

Serves:  8
Preparation Time:  20 Minutes
Cooking Time:  45 Minutes
Oven Temp:  350 Degrees