Tuesday, June 18, 2013
Yellow Squash Casserole
I'm a big fan of squash, winter or summer. I grew up with a very simple crookneck squash dish my mom made frequently during the summer. Just squash, onion, butter, milk (or half & half), S&P simmered gently over a low heat. And that's how I've always made it...you don't mess with perfection.
But just for the heck of it, I decided to venture out and try something a bit different. This is a basic squash recipe that has been around for a long, long time. Just some added cheddar and crushed butter crackers to bump this simple dish up just a bit. And bump it did. I cut the recipe in half and used an 8x8 dish. I couldn't stop eating it and just about finished the entire dish. Be careful!
YELLOW SQUASH CASSEROLE (8-10 servings)
4 cups sliced yellow squash
1/2 cup chopped onion
1 sleeve (about 35) buttery round crackers, crushed (like Ritz)
1 cup shredded cheddar cheese
2 eggs, beaten (or 1/2 cup egg substitute)
3/4 cup milk
1/4 cup butter, melted
1 tsp salt
ground black pepper to taste
2 Tbsp butter
Preheat oven to 400F degrees.
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook, until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cheddar mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with S&P. Spread into a 9x13" baking dish. Sprinkle with remaining cracker mixture, and dot with 2 Tbsp butter.
Bake in preheated oven for 25 minutes, or until lightly browned.
Recipe Source: www.allrecipes.com
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