Today’s Sunday night meal consisted of roasted chicken, salad and squash casserole.
As I sliced squash and onions, my brother and I realized that we weren’t 100% sure what goes in squash casserole. So, we did what we always do when we have questions about recipes, we called our mom.
Our mother informed us that she makes two types of squash casserole, the “easy” kind and the “complicated” kind. The “easy” kind is squash, onions, salt, butter and water baked at 350 degrees for an hour. The “complicated” kind is the one she makes for Thanksgiving. That recipe includes a lot more steps and a lot more ingredients.
Bo and I decided to take the middle road and create our own “moderate” kind.
First, we sliced the squash and onions and tossed the vegetables in an egg and milk mixture.
We cooked the casserole at 350 degrees until the top was golden brown. It was crispy on top with a layer of gooey cheese and then soft squash. It was also DELICIOUS – but don’t take my word for it, try it yourself!