Aunt Betty’s Beef Squash Casserole

2017-10-20
  • 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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Arnaudville, Louisiana Louisiana
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