Squash Casserole
(from evilweevil’s recipe box)
Prep time: 15 minutes
Cook time: 30 minutes
Serves 8 people
Categories: Thanksgiving, potluck, tried and true
Ingredients
- 2 pounds yellow squash, thinly sliced
- 1 large onion, finely chopped
- 4 tablespoons butter
- salt
- pepper
- 1/2 cup cracker crumbs (saltine or Ritz)
- 1/2 cup heavy cream
- 1 cup cheeses, shredded (mix of cheddar and mozzarella)
- 1 cup cheddar cheese for covering the top
- 1/2 cup pecans, finely chopped
Directions
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Preheat oven to 350 degrees.
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Sauté the onion with salt and pepper in one tablespoon of butter in a large pan.
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When the onion is softened and browned, add the rest of the butter and the squash.
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Cover and cook on low heat, stirring every minute or two.
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When the squash is softened, add more salt and pepper to taste.
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Stir the cracker crumbs, heavy cream, and cheeses into the squash.
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Pour the mixture into a buttered baking dish (9-inch square or round). (If you double the recipe, use a bigger baking dish so that the squash stays shallow.)
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Sprinkle with the cheddar cheese and pecans.
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Bake uncovered at 350 for 20 minutes, until the milk is absorbed, the squash is bubbly, and the cheese is melted.
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Remove from the oven, let stand 5 minutes, then serve hot.