Old-Time Squash Casserole
Old-Time Squash Casserole
Directions
- Preheat oven 350 degrees.
- Butter a 2 or 3 quart casserole dish.
- In saucepan mix squash, garlic, onion, salt and water. Bring to simmer; cover and cook, adding small amounts of water if needed as liquid cooks away, until squash is tender, 20 to 30 minutes.
- Remove from heat. Drain well and mash hot squash mixture with 2 Tbsp. of butter.
Beat together evaporated milk, eggs and beat into squash. Add all but 3 Tbsp. of cheese and enough of cracker crumbs (1/4 cup) to thicken mixture. Combine remaining cracker crumbs with 2 Tbsp. of butter and reserved 3 Tbsp. of cheese. Sprinkle on top of casserole and bake until bubbly and browned, 30 to 35 minutes.
Ingredients
- 1 cup cheese, cheddar , grated, divided
- 1/2 cup cracker crumbs
- 1 garlic, clove(s)
- 1/4 cup milk, evaporated
- 2 Tbsp. Nature's Best Dairy® Butter
- 2 tsp. Nature's Best Dairy® Butter, melted
- 2 Nature's Best Dairy® Egg(s)
- 2/3 cup Peak Fresh Produce® Onion(s), Chopped
- 1 tsp. salt
- 2 lbs. squash, acorn, cut into 1 inch pieces
- 1/2 cup water
