Old Time Squash Casserole
2 lbs. of your favorite squash, peeled, seeded and cut into 1" cubes (2 small or 1 large)
1 clove garlic, minced
⅔ cup onion, diced
¼ cup evaporated milk
1 tsp. salt
½ cup water
4 Tbsp. butter, divided
1 cup grated cheddar cheese
½ cup cracker crumbs, divided
2 Tbsp. melted butter
Butter a 2-3 quart casserole and set aside. In a large pot add the squash, garlic, onion, salt and water to cover and bring to a boil. Cover the pot and simmer for 20-30 min. until the squash is tender. Remove from heat and drain.
Preheat the oven to 350F. Mash the hot squash with the butter. Beat the eggs with the evaporated milk and beat into the squash. Reserve 3 Tbsp. of cheddar cheese. Add the rest of the cheddar cheese and ¼ cup of the crackers.
Melt the last of the 2 Tbsp. of butter and mix with the remaining ¼ cup of crackers and 3 Tbsp. of cheese. Sprinkle on top of the squash. Bake for 30-35min. or until bubbly and browned.
**We always double the cracker crumbs because the crunchy top of the casserole is what makes it so good!