Aunt Betty’s Beef Squash Casserole2017-10-20
- 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.
- 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
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.
In a Teflon coated saucepan, brown the bacon starting on high heat then reduce heat to finish cooking.
Add the onions and saute.
Add the ground beef to the onions and brown.Season meat to taste
Prepare a 9x13 casserole pan or a 2 quart casserole dish with PAM or vegetable oil. Preheat oven to 350 degrees.
Combine the squash to the meat mixture and add red pepper.
Add the cheese, Ritz crackers and eggs.
Pour into the pan.
Combine the remaining crackers with the melted butter and spread evenly over casserole. Top with 1/2 cup cheese.
Bake at 350 degrees for 35 minutes are until golden brown.