Squash Casserole

Squash Casserole

Carol Adamek – Dallas, Texas
2nd Place – One Pot Meals, 2011

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“Squash those boring recipes with this flavorful dish”


3 T. unsalted butter, softened
1 T. canola oil
2 1/2 lbs. yellow squash, sliced
3 slices bacon, slightly trimmed, cut in sm. pieces, cooked, drained, reserve 2 T. grease
12 c. onion, chopped
Pinch of sugar
1 garlic clove, minced
1/4 tsp. salt
Pepper to taste
2 eggs, beaten
1 sm. can chopped green chilies, drained
4 oz. Velveeta cheese, cut in cubes
1/2 c. Sharp Cheddar cheese
3/4 c. crushed Ritz crackers


Butter baking dish with 1 tablespoon butter. Heat oil and 2 tablespoons butter in large skillet. Add squash, cook over medium-low 15-20 minutes, until soft. Drain to remove moisture. Heat bacon grease in skillet, saute onion over medium-low 5-8 minutes, until translucent. Add pinch of sugar, garlic; cook 1 minute. In large bowl, mix squash, onion mixture, salt, pepper, eggs, bacon, chilies, Velveeta and Cheddar. Spoon into baking dish, top with Ritz cracker crumbs. Bake 25-30 minutes at 350º.

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