Yellow Squash Casserole Recipe
Ingredients
| Yellow squash | 2 Pound, sliced | |
| Water | 1 Cup (16 tbs) | |
| Onions | 2 Small, minced | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| 1 cup round buttery cracker crumbs, divided | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 4 slices bacon, cooked and crumbled | ||
| 2 large eggs, lightly beaten | ||
| 1 (2-ounce) jar diced pimiento, drained | ||
Directions
Combine squash and water in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until squash is tender.
Drain well, and mash.
Drain again, and set aside.
Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender.
Combine squash, onion, cheese, 3/4 cup cracker crumbs, and remaining ingredients; stir well.
Spoon mixture into a lightly greased 2-quart casserole; sprinkle with remaining 1/4 cup cracker crumbs.
Bake at 350° for 45 minutes or until thoroughly heated.
Cover, reduce heat, and simmer 15 minutes or until squash is tender.
Drain well, and mash.
Drain again, and set aside.
Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender.
Combine squash, onion, cheese, 3/4 cup cracker crumbs, and remaining ingredients; stir well.
Spoon mixture into a lightly greased 2-quart casserole; sprinkle with remaining 1/4 cup cracker crumbs.
Bake at 350° for 45 minutes or until thoroughly heated.
Chef
