Cooking Broke

Mother’s Day Edition

Southern Style Squash serves 6 

3 to 4 large Yellow Squash 

Half a yellow onion

1 sleeve of saltine crackers (crushed)

2 cups of cheddar cheese or Colby Jack cheese 

1 stick of butter 

1 egg

1/2 cup milk

Salt

Pepper 

Wash and cut up squash. 

Boil squash and onions until fork tender.

Drain water from veggies.

Return hot veggies to saucepan.

Mash squash and onions with potato masher or fork until squash is in smaller pieces.

Add crushed crackers, half stick of butter, S&P.

Mix crackers and squash until butter is melted and crackers are soft and mixed in. Add 1 cup of cheese. 

Beat egg and milk together. To make a richer dish substitute milk for Heavy whipping cream.

Grease a glass Pyrex dish, 8×8 or spray with butter flavored Pam. Pour squash mixture into glass dish. Top with remaining cheese. For a fancy topping, add 1/2 cup of bread crumbs and 2 tablespoons of melted butter. Mix well. Top squash casserole with bread crumbs. Top with 1 to 2 tablespoons of butter all across of dish.

Place in a preheated oven 350 degrees. 

Bake for 30 to 40 minutes until brown and bubbling and cheese is melted.

Let set for 10 minutes before serving. Enjoy

Shalanda Long

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