Friday, November 21, 2008
How to Have a Happy Thanksgiving
I'm lucky. My daughter-in-law does most of the cooking for Thanksgiving, and she is sweet enough to ask me to bring a dish or two. This year I'm bringing candied yams and pumpkin pies.
Here's a recipe for squash casserole that my daughter got from a friend years ago. It's become a family tradition to have it for Thanksgiving, and this year, my oldest granddaughter will make it for the second year. I'm so proud! Aren't traditions special?
Preheat oven to 350 and butter a 9 x 11 baking dish
3 pkgs. yellow squash,sliced into coin-sized round pieces
2 eggs, beaten
1 small (5 oz.) can evaporated milk
1 cup cheddar cheese, shredded
1 small onion, chopped fine
2 cups (2 rounds) Ritz crackers
1/2 cup (1 stick) butter
1 teaspoon salt
1/2 teaspoon pepper
Cook squash and onion until tender--NOT mushy--maybe 5 minutes. DRAIN. Add butter, salt, pepper and mix. Add eggs and mix. Add cheese and crackers and mix. Pour into a greased 9 x 11 baking dish. Bake uncovered @350 for 40 minutes.
I don't see why all of that separate mixing must take place, but I don't dare deviate! Remember, I'm a wimp.