Every family has a favorite holiday recipe—the one dish that makes their celebration complete. We realized Grandma’s Squash Casserole was central to our Thanksgiving feast the year my mother announced she wasn’t making it. My brother threatened not to come home if she didn’t! Taste it and you’ll see why it’s not negotiable.
Ingredients
| 6 c. sliced squash (2-3 lbs.) | 1 ½ c. cheddar cheese (about 6 oz.), shredded |
| 1 small onion, sliced | Pepper |
| Salt | 1 Tbsp. butter |
| 2 eggs, lightly beaten | 1 c. cracker crumbs (Ritz, saltine) |
Preparation
1. Preheat oven to 350 degrees. Spray a 9 x 13” glass casserole dish with cooking spray.
2. In a large pot, cook sliced squash and onion in lightly salted water over medium-low heat, covered, for 15 to 20 minutes or until tender. Remove from heat, drain well and lightly mash with a potato masher or a large spoon.
3. In a separate bowl, add a little of the squash mixture to the eggs and stir to combine. Add egg mixture into the large pot of squash mixture.
4. Add cheddar cheese and stir to combine. Salt and pepper to taste.
5. Melt butter, add cracker crumbs and toss to coat.
6 .Pour the squash mixture into the prepared casserole dish. Top with buttered crumbs. Bake for 30 minutes, or until cracker crumbs are brown and casserole is bubbly.
Serves 6
