I remember my Mom working in the kitchen for hours preparing Thanksgiving dinner. Since we had a small kitchen, my Mom kicked me out most of the time. 🙂 It wasn’t until I was an adult that I learned how to make her squash casserole. Another southern classic that is a wonderful addition to your Thanksgiving dinner.
- 8 medium Squash, sliced
- 1 medium Onion, chopped
- 4 slices Bacon, cooked and crumbled
- 2 Eggs, beaten
- 1 cup Shredded Cheddar Cheese
- 1/4 cup Salted Butter, melted
- 1 cup Whole Milk
- 1 tbsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Pepper
- dash Hot Sauce
- 1 tsp Worcestershire Sauce
- 1 cup dried Bread Crumbs
Cook the squash and onion in a large sauce pan with the water just covering the vegetables until the squash is tender. Drain the squash well. Place the vegetables in an electric blender and process until smooth. In a mixing bowl, combine the squash and the remaining ingredients and mix well. Spoon the ingredients into a lightly greased 2 quart casserole dish and bake uncovered at 350 degrees for 35 minutes.
*Add extra cheese the last 5 minutes if you want it extra cheesy!