I had the pleasure of talking with my grandmother yesterday. She turned 95 on the first of October! I call her several times a month. They are usually short chats as her hearing is getting bad and it frustrates her to no end! So I will call here while I am on break at work. Or like yesterday I called while waiting to have the inspection sticker renewed. My granddad used to have a really large garden every year and they did lots and lots of canning. I always thought she was the one to do the canning. Until yesterday.
Come to find out she was deathly afraid of the canner and the canning process. Imagine my shock to find out that my granddad did the canning. Funny, I remembered her in the kitchen all those years and didn't know that. Her job while canning was to sterilize the jars, prep the veggies and fruits, fill the jars and hand them off to granddad to be processed!
She is so proud of the fact that we are gardening and canning. Like she said, its become almost a lost art. She also said that she was so glad that we were preparing for harder times. Did I mention she went through the Great Depression? Even though she only watches MSM she knows things are bad and bound to get worse.
Then she asked "The Question". Have you made squash casserole this year? I turned red when I realized I had not. Her squash casserole was always one of my favorite dishes and she taught me to make it. I am putting it on my list of things to do with the last little bit of summer squash this week.
So I thought I would share her recipe with you guys. It's really easy and has very few ingredients.
Grans Squash Casserole
3-4 lbs yellow squash
aprox 2 cups of grated cheddar cheese
1 sleeve of crackers (saltines or ritz work) crushed
1 can cream of mushroom soup
aprox 1-1/2 cups milk
salt and pepper
Mix the cream of mushroom soup with the milk and set aside. Butter a casserole dish and start layering the squash, crackers and cheese and continue until you get to the top. Pour the milk mixture onto the casserole and do a final layer of cheese and sprinkle of crackers on top.
Pop it in the oven at 350 and let it cook about a half an hour.
Grab a plate and dig in!!
KHoeky smokes! That recipe is a keeper for sure. I'm going to try it out myself, and nexttime you talk to gram, you tell her that! You brought up memories of my gra,...she was a prepper. Of course, they didn't call it that back then, they called it: having something put back so you could eat when times got tough.
ReplyDeletemm mmmm sounds yummy. I am going to try this recipe this week!
ReplyDeleteJen
Sounds good, Sci. I'll be giving it a try. :D Thanks for sharing it.
ReplyDeleteHugs~Felinae~
Been reading some of your blog, very informational and enjoyable thanks!
ReplyDeleteUsed to run from squash and cant remember when I started liking it. huh?
Herbal I will be sure to tell her! And your right bout "the old days"... my gran always said she just wanted to be sure she had something put back for a rainy day.
ReplyDeleteJen, I'm almost positive that this won't be your last time to make this dish. Even as a kid I loved it. Kinda like healty "mac n cheese"
Fel- any time hun. Have a wonderful day and I will talk to you soon.
OGT Glad to have you here and thanks for the kind words.
I know lots of people who say they can't stand squash. I always wonder how the heck they tried to prepare it! :)