What with all the squash available right now, yesterday I made my mother's "original" (at least she didn't have a recipe) SQUASH CASSEROLE.
I used all the ingredients she did except the cheese. She used VELVEETA (in everything) and lived to be 96. So I've been thinking all morning I should just quit avoiding it. Thinking about going and getting it and keeping it on hand, like she did, just in case I need it.
HER RECIPE (her amounts)
1. 1 lb. SAUSAGE (cooked & crumbled)
2. 1 can cream of mushroom OR celery OR onion SOUP
3. 1 large cottage cheese carton full of cooked SQUASH (yellow or zucchini or mixed) (I used more)
4. 1 or 2 ONIONS cut up and sautéed in a little oil or cooked with sausage.
5. A chunk of VELVEETA
6. Top with generous RITZ cracker crumb and butter mix
Mix and bake at 350-375 till bubbly and topping is golden.
Bon appetite
Nancy Mullins
2016. 0710