Thursday, August 7, 2008

Mama F's Squash Casserole

This is for Kork & anyone else with a surplus of squash. Mama F is mother to Did (my best friend from high school). Her house is where I learned to not only eat, but love vegetables. I was a seriously picky eater. I emailed her today & she graciously shared this with me....so I pass it on to you with love.

SQUASH CASSEROLE

8 medium squash* 1 cup grated cheese

1 medium onion* 2 TBSP. Mayonnaise

1 tsp. Salt 2 or 3 TBSP cream
[I use Coffeemate]

1 TBSP sugar ½ cup bread crumbs

¼ stick butter

Combine cooked drained squash and onion with all ingredients except ¼ cup of crumbs. Mix well. Sprinkle crumbs on top, dot with butter. Bake 350 degrees 30 to 40 minutes.
*Cover with water and cook till tender

She also added this, "When my squash plants used to survive, I'd slice and barely steam the surplus, drain, cool, then freeze it in really full quart bags, and have the casserole in wintertime if I remembered to think ahead for thawing." She has groundhogs......

2 comments:

Pressure Canner said...

Pressure Canner is a great way to lower your food bill and feed your family, because of that pressure canner is use in the home were extensively. Pressure canner is needed if you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes and you definitely need a pressure canner for anything containing any meat. Home canning of meats is even recommended, even with a pressure canner. So, i have some info and products about pressure canner, pressure canning, pressure canner cooker and more that i could be able to share with you if you have it :D

Cheers,
Pressure Canner

Kork said...

WoW! Thanks Pressure Canner! I never thought of canning meat until we watched "The Alaska Experiment" over the summer...and now I'm totally hooked, and want one really badly!

BTW - This casserole ROCKS! We had not a speck left when I made it the other night!!!