Squash Casserole

READY IN: 50mins
Recipe by Leslie Ellis

I got this recipe from my grandmother. It is one of my favorites and to top it off easy!

Top Review by arolfsen

i loved this recipe. everyone wants me to make one for them since they can't figure out how to keep theirs from separating. I did make one with half squash and half zucchini and it came out just as good. but i tried the onion flakes first... its not strong enough for the casserole so i would stick with the real onion.

Ingredients Nutrition

  • 1 lb cooked squash, mashed
  • 1 large onion, chopped (I use onion flakes)
  • 1 cup sharp cheddar cheese, grated
  • 14 cup butter (I don't use as much butter)
  • 2 eggs, separated
  • 12 cup milk
  • 8 -10 crackers, finely crumbled
  • salt & pepper

Directions

  1. Cook squash and onion until tender; drain.
  2. Mash until fine.
  3. Add salt, pepper, cheese, butter, egg yolks, milk and crackers.
  4. (I have just added onion flakes to this mixture instead of cooking the onion and squash together. Just personal preference.) Fold in stiffly beaten egg whites.
  5. Pour into buttered casserole; bake at 350 degrees, until brown and firm (about 30 minutes).
  6. Serve hot.

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