Squash Casserole, Grandma's way
I got this recipe from my grandmother...who has since left us to go on to a better place.
I learned 95.9% of my cooking skills from my 2 grandmothers and the rest from my mom and my family. I have loved to cook since I was able to stand in a chair at the stove and stir...lol. I hope everyone enjoys these recipes as much as my family and friends do.
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- 8-10 c
- sliced yellow squash
- onions, diced (amount depends on taste preference)
- 1 can(s)
- cream of mushroom soup
- 8 oz
- evaporated milk
- 1 box
- ritz crackers
- 8-10 slice
- american cheese
- salt and pepper to taste
1Cook squash and onions till squash is cooked down and done.
(For those unfamiliar with how to cook the squash.....place it in a pot with the onion and salt and pepper, and just do cover with water and bring to a boil, then cut down the heat to simmer until squash is tender, not mushy.)
Strain off excess water.
2Using 9 x 11 casserole dish, butter sides and bottom of dish. Start layering ingredients, beginning with Squash, (add a little salt and pepper to squash prior to placing in casserole dish, if needed) add a layer of cheese, mix together the milk and cream of mushroom soup, and spread it evenly over the cheese, then crumble a pack of the Ritz crackers and generously cover top of soup mixture. Dab top of crackers with a few pats of butter. (This process can be done in single layers or in multiple layers)
3Place in a 350 degree oven for about 15-20 minutes, until golden brown or until it starts to bubble and boil a little around the edges. (You just really want to melt the cheese, and heat it through and maybe brown the top a little)
Serve warm or let stand for a few minutes before serving with your favorite meal.