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| Thanks Pam for the yummy recipe! |
This past summer was the first year we had our garden. It was such a joy for us to plant, care, grow, and pick our fresh fruits and veggies. Learning as we went, we ended up with plenty of squash to which my husband said, "You should call my mom and get her recipe for this squash dish she used to make us growing up". And that was that...I was addicted to squash casserole. We've modified my mother-in-law's original recipe slightly to make it our own and fit our family's taste, but the basics are still there. Enjoy!
Ingredients:
6 c. squash, diced (~4 medium squash)
3 c. whole wheat saltines, crumbed
6 eggs
2/3 c. butter or margarine, melted
1/2 an onion, chopped
2 c. shredded sharp cheddar
2 c. milk
1 tsp salt
1/2 tsp pepper
Mix everything together in a very large bowl. Bake uncovered in a greased 13x9x2 pan for 60 min at 350 degrees.
LIGHTER VERSION:
Cut amount of butter by up to half. It comes out a little drier with a more cracker taste, but still delicious.
VARIATIONS:
Substitute 1 of the cups of squash with 1 c. diced mushrooms.
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| Yummy! I've been tricked into eating squash :) |
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