Aunt Fannie’S Squash Casserole-Ted'S Montana
- 6 pounds yellow squash halved and cut into 1/2" slices
- 1/2 cup plus 2 tablespoons melted butter
- 2 tablespoons sugar
- 1 1/2 tablespoons kosher salt
- 2 tablespoons black pepper
- 4 wholes eggs beaten
- 1 1/4 cups cracker meal
- Place the cut yellow squash into a pot of boiling water. Cook for 10 minutes. Drain the squash and cool in the refrigerator. In a medium bowl, combine the 1/2 cup of melted butter, sugar, salt, black pepper, eggs and 1 cup of cracker meal and mix thoroughly. Add the cooled squash and mix until fully blended together. Place mixture in a greased baking dish. Sprinkle remaining cracker meal over the surface of the squash mixture and ladle remaining 2 tablespoons of melted butter over top. Bake uncovered in an oven pre-heated to 325u0b0F oven for 30 minutes or until internal temperature reaches 165u0b0F.
butter, sugar, kosher salt, black pepper, wholes eggs, meal
Taken from www.myrecipes.com/recipe/aunt-fannies-squash-casserole-teds-montana (may not work)