The Mountain Laurel
The Journal of Mountain Life

Visit us on FaceBookGenerations of Memories
from the
Heart of the Blue Ridge

Mountain Recipe - Squash Casserole

By Inez Belcher © 1986

Issue: November, 1986

1lb. yellow squash
2 medium onions
1 large carrot
1 green pepper
1 small jar pimentos
3/4 tablespoon salt
1/2 teaspoon black pepper
1 egg
1 cup of cheese
1 cup medium white sauce
Buttered bread crumbs

Cook squash, onions, carrot, green pepper and salt in small amount of water until done. Mash well and let cool. Break egg into mixture, stir well, and combine squash with white sauce. Add black pepper to mixture, pour into buttered casserole. Top with buttered bread crumbs. Bake at 350 degrees for 30 to 45 minutes.

White Sauce:
1/2 stick margarine
1/4 cup flour
1/2 tsp. salt
2 cups of milk

Melt butter in saucepan, stir in flour and salt. Stir in milk, cook until thickened. Add cheese to melt.