Easter has always been a big holiday at our home, with egg dyeing and egg hunts, hosting church events, and preparing for a huge family meal. This year marked the end of an era – our last child will go to college in the fall, and next year, its likely we won’t have any children come home for Easter.
Our oldest married a preacher, so Easter will always be a work day for them, and they had a wonderful time with their church family. Our son is in college, and in the middle of important engineering projects, so he couldn’t come home. Our second oldest daughter was involved in her new church family’s Easter activities and prepared her own Easter feast for her friends in Nashville… so, you see where this is headed… empty nest awaits us like the certainty of the empty tomb!
So we definitely put that baby girl to work this year. She prepared a dish she has become quite adept at – squash casserole. Not always the prettiest food to photograph, but its a big favorite with our family.
We are going to miss this girl when she is gone! But we sure are proud of how far she has come and look forward to the great things she will accomplish after graduation in about ONE MONTH!
Our squash casserole recipe was given to us by a dear friend, Charlotte Scott, who has since passed. She was a remarkable woman from my own hometown. She was a nurse and worked in the FBI. By the time we met her she had retired to our community and contributed to our church teaching kids, [like this 18 year old above!] in Sunday school. She was a beloved grandmother figure to my kids and many more!
Here’s Charlotte’s Squash Casserole recipe:
2 cups yellow squash, sliced ¼” thick
1 medium onion, diced
1 chicken bullion cube
1 cup celery, chopped
2 cups cracker crumbs
2/3 cup butter
1 cup shredded cheese
Place squash, onion, celery, bullion in small saucepan and add water to about halfway up to the level of the ingredients. Bring to boil and simmer 5 minutes.
Place contents of pan in a lightly greased casserole dish. Add remaining ingredients and mix well. Bake at 350, uncovered about 30-35 minutes.
This recipe and other family favorites are included in my cookbook Cooking at Home available online at: https://www.blurb.com/b/9292075-cooking-at-home