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 overateand 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.
( 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