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Squash Casserole Recipe

   
 

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     Squash Casserole

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 lbs. yellow summer squash
1 large onion chopped
1 lb. velveeta cheese
1 C. milk
2 T. flour
4 T. butter
1 roll Ritz crackers, crushed
 

Instructions
Slice yellow squash and chop onion. Place in a large dutch oven and cover with water. Add 1 t. salt. Bring to a boil and cook until squash is tender. Drain in a collender.
While squash is cooking, make a roux with 2 T. butter, 2 T. flour, cook in a saucepan until lightly brown. Add 1 C. milk and cook until it begins to thicken. Add 1 lb. Velveeta cheese chopped into cubes. Reduce heat and cook intil cheese melts.
Place drained squash into a 9X13 casserole dish that has been sprayed with Pam. Pour the cheese sauce over the squash.
Place one roll of Ritz crackers into a large zip lock bag and roll with a rolling pin to crush. Melt 2 T butter in a skillet, saute the Ritz cracker crumbs in the butter until lightly brown. Sprinkle the cracker crumbs over the casserole and bake at 350 degrees for about 30 minutes, until casserole is bubbly and the crackers are brown but not burned.


Originally Submitted
10/18/2011





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