Daddy's Casserole of Squash
I posted this recipe for one of my favorite squash casseroles back in 2019. Daddy's was made with only yellow squash, but I used both yellow squash and zucchini in mine. I like this dish because it tastes good and freezes well. If you have a yard and have a lot of squash or zucchini, you can make this casserole and put it in the freezer for later.
In my yard, I have a lot of both of these plants. I think I put way too many zucchini seeds, but I'd rather have too many than none at all. With my pressure canner and water bath canner on the stove, my kitchen looks like some of the garden has moved in. I found some of the prettiest collard greens at the grocery store, so I bought a few bunches and canned them along with 15 bean and ham soup and 5 lbs. of yukon gold potatoes. I also got 4 pounds of strawberries, which I'm going to use to make more jam and sauce. When you are taking care of your family, it feels good to be busy.
Daddy's Casserole of Squash
- 4 medium-sized squash (I used a mix of zucchini and summer squash)
- 1 small chopped onion 1 cup of water
- a half-stick of butter
- 1 1/3 c. Ritz crackers, crushed
- 1 C. chopped cheddar cheese
- 2 large eggs, beaten
- 1/4 tsp powdered garlic
- 1/4 tsp. salt
- 1/4 tsp. pepper
First, cut the squash in half lengthwise. Then, cut it into thin strips. Put the squash, onion, and water in a pot and bring to a boil. Cook for 8 minutes, then well drain. If you want, you can mash the squash a bit and then stir in the butter until it melts. Add the rest of the ingredients and mix well. Pour the mixture into an iron pan or small casserole dish that is 8 inches in diameter and bake at 350 degrees for 30 minutes.
