When MY FAVORITE Aunt moved away with her new husband, I was devastated. I was only about 13 years old. That meant that I had become close enough to her that she truly was one of my favorite people in the whole world. It took me several months to get over the shock factor that I wasn’t going to be able to run down the street to see her whenever I wanted. That’s where my Grandparents lived, and she stayed with them up until she got married. Her and her new husband had moved down South, nearly six hours away from us.
That first summer that she was gone, my Mom called her and told her how much I missed her. My Aunt sent for me, and I couldn’t have been more excited to go and spend a few weeks with her. I didn’t care what we were doing, as long as I got to spend time with her.
While I was there, she taught me some of the recipes that her new mother-in-law had shared with her. One of them was this squash casserole that was to die for. It was just like this recipe from Group Recipes. It was one that I took with me and still use with my own family today.
Ingredients:
2 lbs yellow squash, sliced
1/4 cup Land O’ Lakes butter + extra for topping
1 large onion, chopped
1 egg, beaten
1/2 tsp Morton salt
1/2 tsp black pepper
1 cup grated Kraft sharp cheddar cheese
3/4 cup crackers, crushed (regular, not whole weat)
Extra crackers for topping. Ritz works great
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PREPARATION:
Boil squash and onions until tender; drain well
Add butter,cheese, cracker crumbs,egg and salt.
Pour in well-greased baking or caserole dish
Top with Ritz or regular cracker crumbs and dot with butter.
Bake at 375 for about 20-25 minutes, or until crackers start to brown
Enjoy !
