I'm out of town this week for work so I decided to designate it food week on the blog and catch up on all the recipes I have been wanting to post. First up is yellow squash casserole. Enjoy!
One of the veggies I was most looking forward to from our CSA was yellow squash. I love it and zucchini and will just roast it with a little olive oil and some salt and be good to go. When a friend of mine posted a yellow squash casserole recipe on her Facebook page, I decided to give it a try. I served it with baked chicken on top of couscous cooked with chicken broth and Sun Gold tomatoes.
4c sliced yellow squash 3/4c milk
1/2c chopped onion 1/4c butter, melted
35-40 Ritz crushed Ritz crackers 1 tsp salt
1c shredded Cheddar cheese 2 tbs butter
2 eggs salt & pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
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 cracker
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 salt and pepper. Spread into a 9x13 inch baking
dish. Sprinkle with remaining cracker mixture, and dot with 2
tablespoons butter.
Bake in preheated oven for 25 minutes, or until lightly browned.
This made a huge amount and we wound up eating it as a side for several other meals during the week. I personally thought it tasted 10 times better reheated!
mmmm. I LOVE squash!
ReplyDeletethat sounds really good!
ReplyDeleteYum! I love squash! Thanks for sharing!
ReplyDeleteSounds yummy!!!
ReplyDelete