Aunt Fannie’s Squash Casserole-Ted's Montana |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
6 pound(s) yellow squash halved and cut into 1/2 slices |
1/2 cup(s) plus 2 tablespoon melted butter |
2 tablespoon(s) sugar |
1 1/2 tablespoon(s) kosher salt |
2 tablespoon(s) black pepper |
4 whole(s) eggs beaten |
1 1/4 cup(s) cracker meal |
Directions:
1. Place the cut yellow squash into a pot of boiling water. Cook for 10 minutes. Drain the squash and cool in the refrigerator. In a medium bowl, combine the 1/2 cup of melted butter, sugar, salt, black pepper, eggs and 1 cup of cracker meal and mix thoroughly. Add the cooled squash and mix until fully blended together. Place mixture in a greased baking dish. Sprinkle remaining cracker meal over the surface of the squash mixture and ladle remaining 2 tablespoons of melted butter over top. Bake uncovered in an oven pre-heated to 325ºF oven for 30 minutes or until internal temperature reaches 165ºF.
|
|