Thursday, February 11, 2010

Squash Casserole

4-5 Yellow squashes (peeled, thinly sliced)
1 Onion (medium sized, grated)
5 T. butter
1/2 t. Salt
1 Can cream of chicken soup
8 Oz. Sour cream
1 Stick butter
3 Eggs (beaten)
1 C. Cheddar (shredded)
2 C. Ritz crackers (crushed)

  • Grease 11x13 pan with Pam, set aside
  • Boil squash in sauce pan for 15-20 minutes, drain, set aside
  • In large mixing bowl, combine onion, salt, cream of chicken soup, sour cream, butter, eggs, 1/2 C. of the cheddar; mix very well
  • Add squash and 1 1/2 C. of the Ritz crackers; mix gently so as not to mash squash
  • In a smaller bowl, combine remaining cheddar and Ritz crackers, set aside
  • Pour mixture from large bowl into baking pan, bake at 350 at 30 minutes
  • At 30 minute mark, remove pan, sprinkle cheddar and crackers mixture over the top of the dish and bake for another 5 to 10 minutes

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