Squash Casserole

If you want your kids to have squash even tho they hate it, here’s what you should do! Make them this squash casserole, and you will see if they can resist it!

My mom loves vegetables. She loves them so much that I honestly think she could eat nothing but salad, every day, and be perfectly happy. I, on the other hand, have never been a huge veg eater, and that goes double for yellow squash (one of mama’s favorites). To be honest, the summer squashes are just so mushy and blah that I’ve never cared for them. I eat them more often now, mostly in the form of zoodles, but I generally just don’t bother.

This casserole is one of the few exceptions. It’s creamy, but still hasn’t some texture and doesn’t make it into the mushy category, plus it’s cheesy and kind of wonderfully flavorful. I based it, in large part, on Paula Deen’s old squash casserole recipe, which I did actually enjoy in the before-keto times. Obviously, there are some ingredient changes (no Ritz crackers to be found here!), and I had to be a little creative in doing so, but overall I think I’ve got the flavor and texture pretty darned close. It’s tasty enough that my mush-averse husband thoroughly enjoys it whenever it grace so our table.

You’ll Need:

2 lbs of yellow squash.
½ large onion.
1 sleeve Ritz crackers.
1 cup of cheddar cheese.
2 eggs.
¾ cup of milk.
½ cup of melted butter.
Salt and pepper.

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