Stove Top Squash Casserole
(from cokerlj’s recipe box)
This is so good and easy you will never make squash au gratin again!
Source: Millie V. Bartek, Linda Coker
Categories: Casseroles, Vegetables
Ingredients
- 7 yellow squash sliced (more or less depending upon size of squash & number of people)
- 1/2 medium onion chopped
- 1 stick margarine
- 3 eggs
- 2 tablespoons sugar (I use more.)
- 10 crackers (or more) crumbled
- salt & pepper to taste
- 1/2 cup grated cheese (optional)
Directions
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Put margarine in large sauce pan. Add thinly sliced squash, salt, pepper, onion and sugar. Do not add any water.
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Cover and cook, stirring occasionally.
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When tender, remove lid, turn on high to allow some of the liquid to evaporate.
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Stir in 2-3 raw eggs. Add crackers until you have enough crackers to make the squash thick. Continue to cook on very low, stirring until you can see that the eggs are done.
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TIP: My mother always hard boiled the eggs, dice and add to the squash instead of the raw eggs…each gives a slightly different but wonderful flavor.
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Stir in optional cheese at last minute.
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If you want to get fancy, you can scoop into a casserole dish and top with more cheese…place in oven just until cheese is melted on top.