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