Mar 17, 2010

Nana's Squash Casserole

Meet Nana.

Some of you remember her fondly. She was an INCREDIBLE lady! My Dad told me last week that I was turning into her. That my readers, is a true compliment!
I have a lot of Nana in me. She was 100% Southern. She loved nice things... she had impeccable taste, she loved to cook, she loved her family above everything else and she loved to entertain.
She never left the house without her "face on". I only saw her once in my entire life with her beehive down...and that was at the beauty shop. I unfortunately have her flabby arms and big ole butt...I got them both honestly...and from all the years of great food she would feed me!

Today's Recipe, is one that comes from her collection. Every occasion that our family would dine together, there was always a Squash Casserole present. It's one of the Treado/Zeagler staples at holidays. I made it for Thanksgiving last year for Brian's family and it's now its my signature item to always bring to their house for pot luck meals.

Nana's Squash Casserole

2-3 Cups Cooked Squash
1 Medium Onion
1 teaspoon Salt (or to taste)
1 teaspoon Pepper (or to taste)
2 Eggs
1 cup Evaporated Milk
1 cups Grated Cheddar Cheese
1 sleeve Ritz Crackers
1/2 Stick of Butter

Cut Squash into round pieces. Chop onion into pieces. Place in a pot with a little water. Cut butter into pieces and place over squash/onions season with salt and pepper. Cook until tender-stir occasionally.
Once cooked-- Drain off liquid.
In a Separate Bowl, Beat eggs and add to evaporated milk.
Mix Egg/Milk Mixture, Cooked Squash and Shredded Cheese in a bowl.
Pour into a greased Casserole Dish. Crumble Ritz Crackers on top.
Bake at 350 degrees for 30 minutes.

1 comment:

  1. Beth...thanks for sharing this recipe...the Glymph family loves squash casserole too :)