CHEESY SQUASH CASSEROLE
The creation of this recipe began, many years ago, with an elderly relative's verbal instructions. I've tweaked it some and, finally, measured ingredients and wrote down the steps so that I can pass it on to others. It's different from a lot of other squash casserole recipes that I have seen and tried because there are no eggs and no sour cream. However, there is plenty of cheese and deliciousness!
Provided by Teresa G. @sokygal
Categories Vegetables
Number Of Ingredients 8
Steps:
- Put squash and onions in 2 quart casserole, cover and microwave on high for 5 minutes. (For stovetop, place in pan with water, boil until barely tender, drain well.)
- Uncover, stir, make "a well" in center, recover and microwave 3 minutes more.
- Repeat step number 2.
- Remove from microwave, drain thoroughly.
- While squash drains, preheat oven to 350 degrees Fahrenheit; add butter to the hot casserole dish, then tilt and swirl to melt butter and coat dish.
- Add well drained squash and onions to dish and stir to mix with butter.
- Stir in salt, pepper, crackers and milk, mixing well.
- Add 1 1/2 cups of the cheese and mix well.
- Smooth down, wipe edge of dish if needed, and evenly cover with remaining cheese.
- Bake on middle rack for 1 hour (rotating dish after 1/2 hr.) until bubbly and beginning to brown.
- Allow to rest for 5 minutes and serve hot.
- Cover and refrigerate leftovers.
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