cheesy squash casserole
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This is my version of the delicious squash casserole served in the cafeteria of our local community hospital, when I worked there (in the office) back in the 90's. The cheese taste is stronger than the squash, which can appeal to those who "don't like" squash.
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yield
12 serving(s)
cook time
45 Min
method
Bake
Ingredients For cheesy squash casserole
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2 cgrated yellow squash
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3/4 lbvelveeta cheese
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1 Tbspdried minced onion
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1/4 lbbutter, melted
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12ritz crackers, crumbled
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3eggs, beaten
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1/2 to 1 cgrated cheddar cheese
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1/8 tspcayenne pepper
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1/4 tspblack pepper
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3/4 tspitalian seasoning
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1/3 tspgarlic powder
How To Make cheesy squash casserole
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1Preheat oven to 350 degrees F. Butter 9 x 12 baking dish.
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2Cut cheese into half-inch cubes and melt. I use my microwave for melting - 30 seconds on high, then stir. Repeat until melted throughout.
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3Add melted cheese to grated squash and mix well.
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4Add dried onion flakes, melted butter, cracker crumbs, and beaten eggs. Mix well.
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5Season to taste with remaining ingredients, except grated Cheddar cheese.
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6Bake at 350 degrees for 40 minutes. Remove from oven and top with 1/2 to 1 cup grated Cheddar. Return to oven for 5 to 10 minutes, just until cheese is melted. Serve warm, or allow to cool and cut into squares to serve.
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Categories & Tags for CHEESY SQUASH CASSEROLE:
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