Jo's Squash Casserole


This recipe was just given to me by my Aunt Jo. The last time she came to the house I sent her home with loads of yellow squash and asked  her to give me one of her recipes for using yellow summer squash. I haven’t fixed it yet but she swears it good. It sounds good to me, let me know what you think.



2 lbs. sliced squash                                     1  1/2 cup cheddar cheese

1 cup water                                               2  eggs beaten

2 small onions…diced                                    1/4 cup Bacon Bits

2 Tbl. butter                                               1  2 oz. jar pimentos drained

1 cup Ritz cracker crumbs                             1/4 tsp salt & pepper

Combine squash & water in saucepan, bring to boil.  Cover, reduce heat and simmer 10 minutes or until tender.  Drain well and mash, set aside.  Sauté onions in butter, combine squash, onions and 3/4 cup Ritz cracker crumbs, cheese and remaining ingredients.  Spoon into a lightly greased 2 quart casserole dish, sprinkle with remaining 1/4 cup Ritz cracker crumbs.  Bake @ 350 for 45 minutes.


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