The Cupboard's Squash Casserole ingredients
Makes 10 servings6 squash
2 stalks organic celery
1 bell pepper
1 medium onion
4 eggs, lightly beaten
1/2-lb American cheese
4 cups crushed saltines or Ritz crackers (divided use)
Salt to taste
Pepper to taste
The Cupboard's Squash Casserole DirectionsGet ready
Assemble ingredients and equipment. Preheat oven to 350°F.
Lightly grease baking dish and set aside.
Using cool running water, and handling gently, wash squash and trim ends. Then, wash and dry the celery and bell pepper.
Boil squash for twenty (20) minutes.
Meanwhile, dice the celery, bell pepper and onion.
In a large bowl, mash together the celery, bell pepper and onion.
To the celery mixture, add cooked squash, beaten eggs, American cheese and two (2) cups of the crushed crackers. Spoon mixture into the prepared baking dish.
Cover evenly the top of the casserole with the remaining two (2) cups of the crushed crackers. Then, spoon over the melted margarine.
Bake and serve
Bake casserole in preheated 350°F oven until golden brown, about twenty (20) minutes.
The Cupboard's Squash Casserole Notes
- We use yellow squash.
- This recipe is very slightly adapted from Charles Cavallo's World Famous Cupboard Cookbook (Memphis: Starr Toof Printing Co, 2001), 53.
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Page Last Modified 16 June 2016