Squash Casserole – Barclay’s Restaurant Recipe

squash0621Here they come!  When squash start coming in, they come in bucket loads!

I found a recipe my mother used to make and then I found out, the recipe came from a former restaurant in Charlotte, NC, Barclay’s Cafeteria.  I made the casserole last night and it is mouth-watering!

Servings 8-10 Units US

  • 2 lbs squash, sliced
  • 1 medium onion, chopped
  • 12 teaspoon salt, to taste
  • 14 teaspoon pepper, to taste
  • 8 ounces shredded American processed cheese, slices (Kraft sharp American slices)
  • 14 cup butter
  • 14 cup plain flour
  • 2 tablespoons sugar (some reviewers have suggested 2t so if you think 2T will be too sweet, adjust to your taste) 2 eggs beaten
  • 1 cup milk
  1. Cook squash and onion, salted, in enough water to cover in saucepan until tender.
  2. Drain well and mash.
  3. Add cheese while still hot and stir until cheese melts.
  4. Add butter.
  5. Mix in flour, sugar and pepper.
  6. Add eggs.
  7. Stir in milk.
  8. Pour into greased 9″x13″ casserole.
  9. Bake at 400 degrees for 45 minutes until center sets like egg custard.

 

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