Guest guest Posted July 15, 2002 Report Share Posted July 15, 2002 Is this summer squash? - Shara Chilcoat Monday, July 15, 2002 7:27 AM easy squash casserol Our garden is brimming over and I thought I would share my favorite squash casserole recipe. (this is lacto ovo) Not a crockpot recipe, but an easy pop it in the oven and let it cook. 2 cups cooked squash 3/4 stick of butter or margarine 2 eggs 1 tsp pepper + salt to taste 1 cup chopped onions 1 cup shredded cheese 1 cup milk 2 cups cracker crumbs Mash the squash. Add all ingredients and mix well. Pour into greased 1 quart casserole dish. Bake at 375 for about 40 minutes. This is what I do: I cook a large batch of squash with onions. I season them to suit my taste and freeze them in 2 to 3 cup sized servings. I thaw them overnight in the frig and then mix casserole next evening. Very good and it gives me a taste of summer in winter. This works well with combinations too. I've combined white squash, yellow crookneck squash, zucchini and shredded carrot for a great casserole. I use whatever cheese I have on hand. Sharacontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2002 Report Share Posted July 16, 2002 Yes, yellow crookneck. But I also use white squash, and zucchini mixed in. - Becky Monday, July 15, 2002 9:03 PM Re: easy squash casserol Is this summer squash? - Shara Chilcoat Monday, July 15, 2002 7:27 AM easy squash casserol Our garden is brimming over and I thought I would share my favorite squash casserole recipe. (this is lacto ovo) Not a crockpot recipe, but an easy pop it in the oven and let it cook. 2 cups cooked squash 3/4 stick of butter or margarine 2 eggs 1 tsp pepper + salt to taste 1 cup chopped onions 1 cup shredded cheese 1 cup milk 2 cups cracker crumbs Mash the squash. Add all ingredients and mix well. Pour into greased 1 quart casserole dish. Bake at 375 for about 40 minutes. This is what I do: I cook a large batch of squash with onions. I season them to suit my taste and freeze them in 2 to 3 cup sized servings. I thaw them overnight in the frig and then mix casserole next evening. Very good and it gives me a taste of summer in winter. This works well with combinations too. I've combined white squash, yellow crookneck squash, zucchini and shredded carrot for a great casserole. I use whatever cheese I have on hand. Sharacontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
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