Aunt Betty’s Beef Squash Casserole
2017-10-20- Course: Main Dishes
- Yield : 1
- Servings : 12
- Prep Time : 60m
- Cook Time : 30m
- Ready In : 1:30 h
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This recipe has been adapted from Aunt Betty’s recipe adding beef to the original recipe. The Ritz crackers gives this dish it unique delicious flavor.
Ingredients
- 2 - 2 1/2 pounds fresh yellow squash - approx 6 cups
- 1 1/2 pounds ground meat
- 4 - 6 slices bacon cut 2 inch pieces
- 1/2 cup bacon drippings
- 1/2 cup onion - trinity
- 15 Ritz crackers crumbled approx 1/2 cup
- 2 eggs beaten
- 1 cup grated sharp cheddar
- 1/2 teaspoon Cajun seasoning or more to taste
- 1/8 teaspoon cayenne
- 1/2 to 1 teaspoon Tabasco
- 1 1/2 cups Ritz crackers for topping
- 1/2 cup melted butter
- 2 teaspoon salt for boiling squash
Directions
Step 1
Slice zucchini - do not peel. Add water and 2 tsp salt in a medium pot and heat to boiling. Add the sliced squash and boil 10 to 12 minutes or just until tender. Drain and set aside. Or alternatively saute the squash.
Step 2
In a Teflon coated saucepan, brown the bacon starting on high heat then reduce heat to finish cooking.
Step 3
Add the onions and saute.
Step 4
Add the ground beef to the onions and brown.Season meat to taste
Step 5
Prepare a 9x13 casserole pan or a 2 quart casserole dish with PAM or vegetable oil. Preheat oven to 350 degrees.
Step 6
Combine the squash to the meat mixture and add red pepper.
Step 7
Add the cheese, Ritz crackers and eggs.
Step 8
Pour into the pan.
Step 9
Combine the remaining crackers with the melted butter and spread evenly over casserole. Top with 1/2 cup cheese.
Step 10
Bake at 350 degrees for 35 minutes are until golden brown.
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