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......
1 comment:
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!!!
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