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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

SQUASH AND ROTEL TOMATO CASSEROLE Recipe

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This recipe for SQUASH AND ROTEL TOMATO CASSEROLE is from DRIVES FORE DRAKE COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium yellow onion, sliced thin
1/2 c. green pepper, chopped
2 Tbsp. butter
2 lbs. squash, sliced and cooked
1 c. grated sharp cheddar cheese
1 tsp. salt
1/2 tsp. black pepper
1 (10 oz.) can Rotel tomatoes, drained
1/2 c. crumbled Ritz Crackers mixed with 1/2 c. parmesan cheese
Directions:
Directions:
Cook the squash and drain. Saute the onion and green pepper in butter for 5 minutes or until onions are clear. Add the squash, cheese, salt, and pepper. Fold in the tomatoes. Place in a 2-quart buttered casserole dish and bake for 20 minutes. Remove from oven and top with crackers and parmesan. Dot with butter. Bake another 20 minutes or until brown and bubbly.
Number Of Servings:
Number Of Servings:
8

 

 

 

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