MILES NEELY (Nashville, Tennessee) calls his grandma Granny. Granny is MARY MITCHELL (McMinnville, Tennessee). Miles loves to spend time with his Granny and Papa at their farm in McMinnville. Their favorite things to do together include camping; feeding the cows, fish, and goats; and watering the grass. And he especially likes the bucket of toys and go-cart that Granny and Papa have spoiled him with.
Vegetable shortening to prepare dish
6 medium yellow summer squash
1 medium onion
¼ cup (½ stick) butter, softened
4 slices American cheese
1 (14.25 ounce) can cream of mushroom soup
Salt and black pepper to taste
½ sleeve saltine crackers (approximately 20 crackers)
½ cup shredded cheese (any type you prefer)
1 Preheat the oven to 400 degrees. Grease a 2-quart casserole dish.
2 Wash and slice the squash and dice the onion and add to a medium pot full of water. Bring to a boil and cook until soft, 10 to 12 minutes.
3 Drain well and return the vegetables to the pot. Add the butter and stir until melted. Tear the cheese slices and add the pieces to the pot. Add the cream of mushroom soup, and salt and pepper to your taste. Crush and add the saltine crackers. Blend all together and pour into the prepared casserole dish. Top with shredded cheese.
4 Bake for approximately 30 minutes; the casserole should be golden brown and bubbly. Serve hot.
MAKES 6 TO 8 SERVINGS.