People shake their heads at me when I say I can squash…..but when you love a recipe like squash casserole, you’ll figure out a way to preserve the summer harvest so you can have this delicious dish year round! This is another one of my grandma’s recipes that the family enjoys….
- 3 cups of cooked squash drained (I use what I canned over the summer.)
- 1 medium onion chopped
- 1/4 cup of butter
- 1 egg beaten
- 1 cup shredded cheddar cheese
Cook onions in the butter until tender.
Combine the squash, cooked onions, shredded cheese and beaten egg in a greased casserole dish.
Preheat the oven to 325 degrees. (This temperature really surprises me, if you knew my grandmother, you know that she cooked everything on HIGH and 350 degrees).
Combine the topping and sprinkle over the top of the casserole.
- 1 1/2 cup herb stuffing mix
- 1/2 stick of butter, melted
Bake at 325 for 35-40 minutes. Enjoy!