So we have been getting a lot of fresh squash from one of Stephen's classmate. We have been cooking it several nights the last couple weeks. I emailed my grandmother to ask for some recipe suggestions so that we could change it up. She sent me my great great grandmother's, Grandma Powell, recipe for squash casserole. I made it for the first time tonight.
The squash we got were huge! I only needed one to make this whole recipe!

First you saute it with onions and let it cook down. Mix about 2 cups of the squash mixture with one can of cream of chicken soup. Coat casserole pan with Pam. Sprinkle with crushed Ritz crackers and pour in squash mixture.

Next, cover with shredded cheddar cheese and sprinkle with more Ritz crumbs. Then place a couple pats of butter around the casserole.

We had dirty rice, squash casserole and cornbread:

Grandma Powell's Squash Casserole
2 cups squash, stewed with 1 diced onion (the 2 cup measure is after cooking the squash down, not raw)
3
hard boiled eggs (I left these out)
1 can
cream of chicken soup1 cup
shredded cheddar cheese1 sleeve Ritz crackers, crushed
Spray a casserole dish with Pam, and cover bottom with crushed Ritz..
Slice eggs, thin; or dice. Whichever you prefer.
Mix eggs, squash and soup; stir well. Taste to see if you want to add
salt and pepper. The soup adds salt, so taste it before adding more.
Pour mixture in casserole
Cover with cheddar cheese, top with crushed Ritz, dot with butter
Bake, uncovered, at 375 until top is brown.
You can also use breadcrumbs instead of Ritz, if you prefer. This is one of those recipes that you can play with; exact measurements aren't necessary.
I was going to make it all reduced fat but could not find any reduced fat Ritz in our tiny town this afternoon. I did use the low fat cream of chicken but used regular cheese.