Scalloped Summer Squash Recipe
Ingredients
| Summer squash | 2 Pound, boiled | |
| Butter/Margarine | 3 Tablespoon | |
| Yellow onion | 3 Tablespoon, grated | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 cup fine cracker crumbs mixed with 1 tablespoon melted butter or margarine | ||
Directions
GETTING READY
1. Preheat the oven to 350° F.
2. Grease a 1 ½ quart casserole dish with butter.
3. Drain squash well in a colander.
MAKING
4. Add to a large bowl and mash with a potato masher.
5. Blend in butter and seasonings.
6. Stir in the onions.
7. In another bowl, combine crumbs with butter and a pinch of salt.
8. Turn the squash mash into the casserole and spread evenly
9. Sprinkle with the crumbs.
10. Place the casserole on the middle level of the preheated oven and bake for 25-30 minutes until topping is golden
SERVING
11. Serve the squash hot, straight from the casserole
1. Preheat the oven to 350° F.
2. Grease a 1 ½ quart casserole dish with butter.
3. Drain squash well in a colander.
MAKING
4. Add to a large bowl and mash with a potato masher.
5. Blend in butter and seasonings.
6. Stir in the onions.
7. In another bowl, combine crumbs with butter and a pinch of salt.
8. Turn the squash mash into the casserole and spread evenly
9. Sprinkle with the crumbs.
10. Place the casserole on the middle level of the preheated oven and bake for 25-30 minutes until topping is golden
SERVING
11. Serve the squash hot, straight from the casserole
Chef
