This particular squash casserole I made is extra special. After talking with my Granny on the way home from work she mentioned she had cooked some for my Aunt who recently had a stroke. Since she had sent some frozen squash home with us at Christmas I decided to go home and make some for us. When I got home I discovered that our freezer was out- so it was a lucky find and $240 later we didn't lose any food.
The first step is to cut cheese into small squares. I used about a half (maybe a little more) of Velveeta. A trick I learned somewhere is to use dental floss to easily cut through cheese like this. However the only kind I had was mint and didn't think it would blend in the dish well.
After you have your cheese cut, boil your squash (I used a quart bag- or about 8 sml/med squash if using fresh) and onions. I used a whole onion - but you can use less if desired. I boiled the mixture for twenty minutes.
A trick I learned on Pintrest- place a wooden spoon over the boiling pot to keep it from boiling over. It worked!
While your squash is boiling- squish up your Ritz crackers. I used one of the small packages this time.
Once the squash is boiled, drain and put in a baking dish. (Size depends on how thick you want the casserole- I used a 9x9) Add your cheese and a 1/2 stick of butter. Mix thoroughly and sprinkle the top with the crackers. Bake at 325 for 20 minutes or until golden brown and bubbly.
Squash Casserole
- 1 package of frozen squash
- 1 yellow onion
- Velveeta Cheese (to taste)
- Pinch of salt
- 1/2 stick of butter
- 1 package of Ritz crackers
*Boil squash and chopped onions for 20 minutes (salt if desired)
* Drain thoroughly
* Add diced cheese and butter
* Mix until evenly combined
* Sprinkle with crackers
* Bake at 350 for 20 minutes or until brown
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