Squash Casserole

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Prep Time: 10 minutes
Cook Time: 40 minutes

Yield: serves: 6-8

These days, almost everyone is on a tight budget. We're no exception. I found a beautiful acorn squash on sale at a local discount grocery store this week for 59 cents. Normally I bake them in the oven, with butter and brown sugar on top, but I decided to try something a little different this time around, something distinctly southern.

Seems they can make a casserole out of nearly anything down here, squash included, so I wasn't surprised to find a recipe for one that appealed to me. It turned out great. It doesn't have the same texture as unadulterated squash, but it did have a down-home charm of its own. This recipe calls for regular yellow squash but I'm certain you could substitute it with your own favorite variety.

This was super easy to make, extremely economical given the main ingredient cost me 59 cents, and the other ingredients I already had on hand.

Ingredients

2 lb yellow squash, sliced (outer rind removed)
1/2 cup chopped onion
3/4 cup shredded cheddar cheese
1/2 cup chopped pecans
1/2 cup mayonnaise
1/4 cup chopped green pepper
1 egg, beaten
1/4 tsp each of salt and pepper

Instructions

Cook squash and onion until tender. (I boiled my squash, and sauteed the onions and then mixed them together)

Combine with remaining ingredients,. Put in casserole dish. Mix 1/2 cup cracker crumbs with 1 tbsp melted margarine. Sprinkle on top. Bake at 350F for 40 minutes.