Tuesday, October 12, 2010

Picadilly Style Squash Casserole


Anyone out there remember the Picadilly restaurants or am I the only one as old as dirt in this crowd. It was one of those cafateria style restaurants where you always overate
and left miserable. I found this recipe in a paper at the doctors waiting room (some of my best recipes are from there) and thought I would cook the other day for sunday dinner. Since we have yellow squash coming out of our ears. It was a huge hit with lots of butter and gooey cheese. Comfort food ....

PICADILLY STYLE SQUASH CASSEROLE  

1 lb. yellow squash, cooked, drained, and mashed
1 cup chopped green peppers
1/2 roll Ritz crackers, crushed
1/4 cup butter melted
2 cups grated cheese (save small amount for top)
1 medium onion chopped
1 egg beaten well
Salt and pepper to taste

Mix all ingredients and put in a 1 1/2 quart casserole with lid. Sprinkle a few cracker crumbs on top and bake uncovered at 400 degrees for about 30 minutes or until firm and slightly brown. Remove from oven and sprinkle a little cheese on top.  Put lid on casserole and let cheese melt on hot casserole.

Enjoy


( I like this recipe because I can use my blached and frozen squash. Just pop in microwave and defrost and cook until tender.  They are then ready to mash for recipe. Then I can just add my frozen diced onion and green peppers from the freezer and I am finished with the vegetable prep....no chopping!  Lots of butter and cheese though so I can't fix too often but every now and then would be really good. I might play with this recipe and see if I can lighten it up some)    

Blessings from The Holler

The Canned Quilter

3 comments:

  1. That recipe sounds like a winner..I'm going to save it to try with my squash in the jars. Ginny

    ReplyDelete
  2. I remember the restaurant, but never ate there.
    Glad you found the recipe and that it worked well.
    I found my hubby's favorite recipe in a newspaper back when the Wednesday issue was the grocery, coupon and cooking section. Don't see many of those like that any more, either. Everything has to be an insert that falls everywhere.

    Have a great Wednesday! :)

    ReplyDelete
  3. Oh, this looks so yummy, I looovvvveeee squash, and plan on trying this recipe.
    Thanks for sharing

    ReplyDelete

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