Roots of a Southern Kitchen

I think mom needs to put a patent on this recipe. I cannot tell you how many people have asked for this recipe!

One year, when I was around 8 years old, I was carrying the squash casserole into my grandparents’ house. I managed to trip on my own two feet, sending the casserole and myself crashing to the ground. The glass dish broke, squash bits and bobs were all over the walkway, but at least I was unscathed! From that day forward, I’ve never been allowed to carry the squash casserole. At least I can still eat it 🙂

Ingredients:

• 3 cans sliced yellow squash, well drained, or 3 squash boiled until soft
• 2 beaten eggs
• 1 T mayo
• 1/2 cup chopped yellow onion
• 4 T melted butter
• 1 tsp sugar
• 1 cup shredded cheddar
• 1 sleeve Ritz crackers
• Salt and pepper to taste

Steps:

1. Drain squash and add to mixing bowl. Saute onion in 1 T butter until onion softens, then add to mixing bowl.
2. Add mayo, eggs, sugar, cheese, and salt and pepper to your preference. Mix well and pour into greased casserole dish.
3. Crush crackers and spread on top of casserole. Pour on the remainder of the melted butter and bake at 350 degrees for 30-40 min or until crackers begin to brown.