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Southern born, Southern reared. It's a quirky place and we are unique folk... These are my people and these are my stories.

Wednesday, November 23, 2011

Squash Casserole

I remember being a little girl, hating squash ... unless it was fried, that is. If it was fried, I'd eat it as fast as Mother could pull it out of the grease!

Then, we went to my Aunt Bettye's for Thanksgiving on year. She had Squash Casserole. I thought I wouldn't like it much, but Mother had taught us to always try what was put in front of us, especially when at the home of family and/or friends.

So, I took a bite and ... yum! It was marvelous! It soon became a favorite ... both as a child and as an adult.

You'll see why ... if you try ...

Squash Casserole

4 cups cooked mashed squash
2 cups broken Ritz crackers
1 cup scaled milk
2 eggs, slightly beaten
1 TBS grated onion
1/4 stick butter

Mix all ingredients and place in a buttered casserole. Bake at 375 degrees for one-half hour.



  1. That squash casserole sounds so good! Here's Aunt Ruth's Brown Rice (not the healthy kind):

    1/2 stick of butter
    2 can beef bouillon
    2 small onions
    1 cup uncooked rice

    Saute onion in butter, put in greased casserole dish. Add bouillon and rice. Bake at 300 degrees for 45 minutes.

  2. Gail's squash

    6 cups yellow squash cut up small - cook till tender, then drain well.

    3/4 cup onion chopped
    4 slices of turkey bacon diced
    saute the turkey bacon and onion with a couple of tsp. of butter or margarine until the onions are soft.

    Combine all in a greased casserole dish.

    Bake 30 minutes at 350.

    Of course you can use regular bacon, but it's not kosher, ya'll!

    Happy Thanksgiving, Eva Marie and G-d bless you and yours.