More of the Thanksgiving fare… squash casserole. I got this recipe from Blake’s Aunt June and first tried it at a family get-together. I was impressed by the flavor, the fact that it was not made with cream soup and how easy it is to throw together. It’s made it into my Thanksgiving all-star roster and I make it every year. Enjoy!
2 1/2 lbs squash, sliced (see pic below)
1/2 medium onion, diced
1 sleeve saltine crackers, crushed
1 1/2 cup shredded cheddar cheese
1 stick of butter, melted
Salt and pepper
1.) Steam squash and onion for about 10 to 12 minutes (or until fork tender). Place squash in a colander to allow all the excess liquid to drain.
2.) Mix all ingredients (except 1/2 cup of the cheese) in a large mixing bowl.
3.) Pour into a greased casserole dish and top with remaining cheese.
4.) Bake at 350 degrees for 30 minutes (or more if it’s sharing an oven).
I doubled the recipe in the pictures below.
I think it’s easier to crush your crackers in the sleeve – less mess.
Doubling the recipe it fits nicely in a 9×13″ casserole dish.