SQUASH CASSEROLE

Squash Casserole

Squash casserole is one of those dishes that vary so widely in recipes. I swear there are at least a hundred different variations out there. This one is my favorite. Gooey cheese, buttery cracker crumbs adding a hint of crunch, and the taste of garden fresh squash.

 I generally use green zucchini for this casserole, but if you like you can mix green and yellow squashes together for a variation in flavor, or try adding one of the many winter squashes such as butternut, or acorn squash.  I’ve found the quality and size of fresh squash in the grocery produce section to vary widely; I try to choose squashes that are somewhat long and fat for their size, this way when I slice them I get nice round even slices.

Do not over bake this casserole or the squash will turn into mush.  On a cold winter night this makes a warm and satisfying dish for the entire family.  A recipe that will satisfy your taste buds! This squash casserole recipe is cheesy and full of wonderful flavor!

Ingredients

·         4 cups sliced green squash or any squash of your choosing

·         1/2 cup chopped onion

·         1 sleeve buttery round crackers (such as Ritz)

·         1 cup shredded Cheddar cheese

·         2 eggs, beaten

·         3/4 cup milk

·         1/4 cup butter, melted

·         1 teaspoon salt

·         ground black pepper to taste

·         2 tablespoons butter

·         2 tablespoons olive oil

Instructions

Preheat oven to 350. Put squash, onion, and olive oil in a large skillet over medium heat. Cook until squash and onions are tender, about five to ten minutes. Drain well. Add half stick of margarine and let melt.

In medium bowl, crush crackers and stir in cheese. Add salt and pepper, stir. Stir half of the cracker mixture into the squash.

In small bowl, mix together milk and two eggs. Pour into squash mixture. Stir well. Pour into casserole dish. Top with remaining crumb mixture and bake at 350 for 25-30 minutes, or until top is browned.