SQUASH CASSEROLE

Name: SQUASH CASSEROLE
Ingredients: 4 cups cooked squash; 1 medium onion, chopped; 2 eggs, slightly beaten; 1 can Cheddar cheese soup; 20 waverly wafers (or saltines), crumbled; 1/4 cup grated cheese

Ingredients

4 cups cooked squash
1 medium onion, chopped
2 eggs, slightly beaten
1 can Cheddar cheese soup
20 waverly wafers (or saltines), crumbled
1/4 cup grated cheese

Method

Mix squash, onion, soup, and eggs together. In a 2-quart casserole (not a deep casserole) put a layer of squash mixture then a layer of cracker crumbs alternately until all is used, ending with layer of crumbs. Sprinkle grated cheese on top. Bake at 350 degrees for 25-30 minutes.

Note from the transcription

Note: Waverly Wafers make this tastier than saltines. This dish dries out rather quickly, but it is good either hot or cold.

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Photograph of printed page 15 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

Note from the transcription

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