Community Pick
Squash Casserole (Charlotte's Barclay Cafeteria)
photo by thepetnanny
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 2 lbs squash, sliced
- 1 medium onion, chopped
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon pepper, to taste
- 8 ounces shredded american processed cheese, slices (Kraft sharp American slices)
- 1⁄4 cup butter or 1/4 cup margarine
- 1⁄4 cup plain flour
- 2 tablespoons sugar (some reviewers have suggested 2t so if you think 2T will be too sweet, adjust to your taste) or 2 tablespoons Splenda sugar substitute
- 2 eggs, beaten
- 1 cup milk
directions
- Cook squash and onion, salted, in enough water to cover in saucepan until tender.
- Drain well and mash.
- Add cheese while still hot and stir until cheese melts.
- Add butter.
- Mix in flour, sugar and pepper.
- Add eggs.
- Stir in milk.
- Pour into greased 9"x13" casserole.
- Bake at 400 degrees for 45 minutes until center sets like egg custard.
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Reviews
-
I was born in Charlotte NC -- before Barclay I think -- and this is exactly (ok, replace that processed cheese with cheddar) what my mom made for squash casserole when I was very young. I loved it even then! When I was a teenager, we were more health-conscious (but still love our cheese!), so we left out the margarine, sugar, and sometimes flour. Just so you know, those modifications work! When I use 50% or 75% reduced-fat cheese, the flour is NOT needed. Childhood classic summer comfort food!<br/><br/>We don't always pre-cook and mash the squash, and while that's a completely different dish, it's also delicious as long as you don't mind your squash being visibly obvious.
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RECIPE SUBMITTED BY
l0vetw0c00k
Matthews, North Carolina