06/08/2023
"Throwback Thursday"
Daddy's Squash Casserole
This is one of my favorite squash casserole recipes, I posted it back in 2019. Daddy only used yellow squash in his, I did a mixture of both yellow squash and zucchini in mine. What I like about this recipe, besides how good it is, it freezes well. If you have a garden and squash or zucchini are coming in droves, make this casserole and freeze it for later.
I've got a lot of both vegetables planted in my garden. Something tells me I planted way too much zucchini, but I'll take too much over none at all. By the looks of my kitchen right now you would think some of the garden was in with my pressure canner and water bath canner on the stove. The grocery store had some of the prettiest collard greens, so I picked up several bunches and canned them along with some 15 bean and ham soup and 5 lbs. of yukon gold potatoes. I also got 4 lbs. of strawberries that I am making more jam and syrup with. Staying busy feels good when what you're doing is taking care of your family.
Daddy's Squash Casserole
4 medium size squash (I used a mixture of Summer squash and zucchini)
1 small onion, chopped
1 C. water
1/2 stick of butter
1 1/3 C. crushed Ritz crackers
1 C. shredded cheddar cheese
2 large eggs, beaten
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
Slice the squash lengthwise and then into strips then chop it all up. Put the squash, onion and water in a pot and bring up to a boil. Cook for 8 minutes then drain very well. Mash up the squash some, if desired, then stir in the butter till melted. Stir in the remaining ingredients, combine well. Pour into an 8" iron skillet, or small casserole dish and bake in a 350 degree oven for 30 minutes.
