cheesy squash casserole
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This is my version of the delicious squash casserole served in the cafeteria of our local community hospital, when I worked there (in the office) back in the 90's. The cheese taste is stronger than the squash, which can appeal to those who "don't like" squash.
yield
12 serving(s)
cook time
45 Min
method
Bake
Ingredients For cheesy squash casserole
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2 cgrated yellow squash
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3/4 lbvelveeta cheese
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1 Tbspdried minced onion
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1/4 lbbutter, melted
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12ritz crackers, crumbled
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3eggs, beaten
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1/2 to 1 cgrated cheddar cheese
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1/8 tspcayenne pepper
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1/4 tspblack pepper
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3/4 tspitalian seasoning
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1/3 tspgarlic powder
How To Make cheesy squash casserole
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1Preheat oven to 350 degrees F. Butter 9 x 12 baking dish.
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2Cut cheese into half-inch cubes and melt. I use my microwave for melting - 30 seconds on high, then stir. Repeat until melted throughout.
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3Add melted cheese to grated squash and mix well.
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4Add dried onion flakes, melted butter, cracker crumbs, and beaten eggs. Mix well.
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5Season to taste with remaining ingredients, except grated Cheddar cheese.
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6Bake at 350 degrees for 40 minutes. Remove from oven and top with 1/2 to 1 cup grated Cheddar. Return to oven for 5 to 10 minutes, just until cheese is melted. Serve warm, or allow to cool and cut into squares to serve.
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Categories & Tags for CHEESY SQUASH CASSEROLE:
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