Ronni Biolosky from Cleveland was looking for a recipe for a squash casserole similar to one she had enjoyed recently at a dinner party. She said it was made with yellow squash and probably had egg and cheese in it as well.
Holladay Bank from Butler sent in a recipe for a yellow squash casserole that she found on allrecipes.com. She says that she is not much of a cook but that this casserole is very easy to make, goes well with just about any main course and always seems to be a crowd-pleaser.
When I tested the recipe, I decided to use a combination of yellow squash and zucchini because I thought it would be look pretty. Also, as the recipe notes, this could be made using low-fat ingredients without sacrificing too much flavor. This casserole is ideal to serve for company as it can be assembled ahead of time and baked off just before dinner. A delicious marriage of squash, cheese and crunchy crackers, this dish will likely convert even the vegetable-averse eater.
Janet Janata from Norfolk, Va., is looking for a recipe for something she calls Marc Cake, which she discribed as a rolled sweet bread dough-type cake filled with with poppy seeds and honey. Her husband, who is from New York City, ate it growing up.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email firstname.lastname@example.org. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Yellow squash casserole
Makes: 10 servings
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cups milk
1/4 cup butter, melted
1 teaspoon salt
Freshly ground pepper, to taste
2 tablespoons butter
Preheat oven to 400 degrees.
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese.
Stir half of the cracker and cheese mixture into the cooked squash and onions.
In a small bowl, mix together eggs and milk, and then add to squash mixture. Stir in 1/4 cup melted butter and season with salt and pepper. Spread into a 9-by-13-inch greased baking dish. Sprinkle with remaining cracker mixture and then dot the top with 2 tablespoons butter.
Bake in a preheated oven for 25 minutes or until lightly browned.