Life can be funny sometimes. Every year the Thanksgiving menu never changes. There was the occasional occasion where someone in the family said,
This is getting boring. Time to change things up.
So a new dish gets introduced. Everyone proclaims how delicious the new dish is but somehow the new dish is never to be seen again at Thanksgiving. It took us a while to figure out but finally we figured out that boring was good. And I’m not saying this squash casserole is boring. You just have a tendency to forget how good it is.
So here’s to Thanksgiving with the same menu, the same people and one hell of a squash casserole.
- 2 lbs yellow squash, rough sliced to 1/2 inch thickness
- 1 medium sweet yellow onion, sliced
- 3/4 C cracker crumbs
- 2 eggs beaten
- 2 C cheddar cheese, shredded
- Place the squash in a sauce pot with about an inch of water. Bring to a boil, cover, lower the heat, and steam until just cooked through. Drain, mash with a potato masher to a rough mash and set aside to cool.
- In a separate pan, saute the onion in butter until soft.
- Grease an oblong baking dish big enough to hold the squash (butter is better).
- Combine the eggs, 1 cup of the cheese, cracker crumbs, onions, and squash. Mix well and place into the baking dish.
- Cover with the remaining cheese. Bake in a 350 degree oven for 30-45 minutes until the cheese is browned and the sides are bubbly.
- Let the casserole sit for 10-15 minutes to firm up. Serve warm.
The other day we got some squash from our relatives to be in Claremore, OK. The instant The Boss saw these beautiful vegetables she said,
Make squash casserole. Grill chicken. Make a salad.
Notes – butter is better. More butter is more better. Salt and pepper to taste, but you really don’t need much of either. Use cheddar to your personal taste. I like sharp cheddar. But I used what was already open in the fridge and I cannot tell you the sharpness. Cracker crumbs – some Southerners swear by Ritz crackers. I used plain saltines and they worked just fine.
Credits – Aunt Kathy.