If you’re still putting together your Thanksgiving dinner menu, Ted’s Montana Grill’s Aunt Fannie’s squash casserole should make the cut. The savory dish is easy to make and provides a perfect complement to main dishes. Watch Ted’s chef Cooper Baldwin prepare it below, and scroll down for the full recipe and more Thanksgiving recipes and ideas.
3 pounds sliced yellow squash
2 oz. melted butter
1 oz. melted butter, set aside
1 tablespoon sugar
2 whole eggs, beaten
1/2 cup cracker meal, unseasoned
1/4 cracker meal, unseasoned, set aside
- Cut both ends off of the squash and cut length-wise. Cut into ½” slices.
- Bring pot of water to boil and add a pinch of salt, then add squash and allow to simmer for 3 minutes or until tender
- Drain and cool squash
- In a bowl, add the butter, sugar, salt, pepper eggs and cracker meal. Mix together all ingredients thoroughly and add in the cooled squash. Mix until fully blended together
- Lightly butter or use non-stick cooking spray to a 8”x8” cooking dish
- Sprinkle ¼ cup of cracker meal over the squash mixture and ladle 1 oz. of butter on top of the casserole
- Baked uncovered in a 325°F oven until the internal temperature reached 165°F and golden brown crust is achieved. Approximate cooking time is 25-30 minutes