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| SQUASH CASSEROLE | |
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Casserole: 2-3 lb. yellow squash (4-6 medium squash) 3 slices bacon, cooked and then crumbled 3/4 c. chopped onions 15 Ritz crackers, crushed 2 beaten eggs 1 c. grated sharp cheddar cheese Salt, pepper, Tabasco, all to taste Fry bacon. Remove and crumble bacon. Pour off some of the fat if you wish, for a healthier dish. Sauté onions in bacon grease. Add squash and cook until tender (it does not take long). Add remaining ingredients and mix well. Bake in a greased 13 x 9 inch Pyrex dish. Sprinkle topping on this and bake at 350°F for 35 minutes, uncovered. Topping: 1 1/2 c. Ritz crackers, crushed (about 36 crackers) 1/2 cup butter Mix together. | |
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recipe reviews #176947
Harriett Jones (Florida) says:
Just made the souffle as I would call it. This turned out light and delicious. I had some watery frozen pallid pumpkin from last years garden and it stayed together due to the eggs. The Ritz topping was light and crisp. Quick to prepare if you already have baked squash or pumpkin.
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