Yellow Squash Casserole - Piccadilly Cafeteria
From twill10 9 years ago
- 45 mins to make
- Serves 6
I omitted the onions and used the frozen onions rings that were pre-formed and not a complete onion, something like Burger King used to sell. More taste and extra stuffing About This Recipe "We first had this at Picadilly Cafeteria some 20 years or more ago and fell in love with it. Read more Had to do some smooth talking to get the recipe and adapted it for home use" See less
Ingredients
- Yellow Squash Casserole - Picadilly Cafeteria shopping list
- By Margie Brock on November 12, 2002 shopping list
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- Prep Time: 15 mins shopping list
- Total Time: 45 mins shopping list
- Servings: 6 shopping list
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- Ingredients shopping list
- 3 -4 cups yellow squash, cooked and drained shopping list
- 1 tablespoon sugar shopping list
- 2 eggs, beaten shopping list
- 1 teaspoon salt shopping list
- 1 cup evaporated milk shopping list
- 1/2 cup margarine shopping list
- 1/2 teaspoon celery seed shopping list
- 1/2 teaspoon pepper shopping list
- 2 cups Ritz crackers ( rolled in zip lok bag for crumbs) shopping list
- 1 cup grated cheddar cheese shopping list
- 1/4 cup bell pepper, chopped shopping list
- 3/4 cup onion, chopped shopping list
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How to make it
- Directions
- 1. Sauté onion and bell pepper in butter.
- 2. (You can use 2 tsp butter and enough water to sauté for a lower fat version) add squash and cook until heated through.
- 3. Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
- 4. Pour into a greased casserole.
- 5. Top with cheese and the remaining cracker crumbs.
- 6. Bake at 375°F.
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