Friday, August 28, 2009

Squash Casserole

Squash Casserole
Helpful Hint: coat the sliced squash with Kosher Salt and let it sit in a strainer for a while. Then, rinse salt off squash and use in recipe. This keeps the squash from getting soggy.

Prep Time: 25 min
6 servings
6 cups large diced yellow squash
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
2 beaten eggs
1/2 tsp garlic salt
1/2 tsp pepper or to taste
1/4 cup minced parsley
1/4 tsp cayenne pepper
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)
1 small jar drained diced pimento (opt)
Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.


This is my mom's recipe, and was one of dad's favorite desserts in the summertime!

Use a store bought crust to make it easier!

1 prepared graham cracker crust
Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
lemon peel for garnish

In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not overbeat the mixture or it will become runny and will not set up properly. Pour mixture into the pie crust and freeze overnight. Garnish with lemon peel.

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