Squash Casseroles

Squash Casserole

from Karen Neuner

3 cups squash & onions

2 eggs, well beaten

½ cup mayonnaise (or less!)

½ cup sour cream

¾ cup milk

20 crumbled crackers

1 ½ cup grated cheese

1 pkg Hidden Valley original dry mix

1. Cook enough squash & onions to make 3 cups.
2. Add salt & pepper to taste.
3. Drain & mash.
4. Mix in other ingredients, but reserve ½ cup cheese and 8 crackers.
5. Preheat oven to 350 degrees.
6. Bake for 30 minutes.
7. Top with remaining cheese & crackers.  
8. Bake for 15 more minutes.

Squash Casserole 2

from Aunt Fanny’s

2-3 pkgs frozen squash

½ cup onions

Ritz cracker crumbs

1-2 eggs

pepper

mayonnaise

1. Cook, drain, & mash squash & onions.
2. Mix with crackers, egg, pepper, & mayonnaise.
3. Put in casserole dish & sprinkle with more cracker crumbs.
4. Bake 375 degrees for 1 hour – maybe less.

Optional – Mix cheese with cracker topping.