RECIPE AND PHOTO SUBMITTED BY Joanna Stringer Goff
BAKED YELLOW SQUASH CASSEROLE
Hubby grilled yellow squash for us over the weekend to have with our ribs. Here is what I did with the rest of the squash…
•4 cups sliced yellow squash
•1 cup sliced onion
•2 cups cheese crackers, crushed
•2 cups shredded cheddar cheese
•2 eggs, beaten
•3/4 cup milk
•1/4 cup butter, melted
•1 teaspoon salt
•1/2 teaspoon pepper
•enough water to cover
Instructions:
Preheat your oven to 400 degrees. Place squash and onion in a large skillet & pour in enough water to cover. Turn the heat on medium-high, cover, & cook until tender – about 5 minutes. Drain well, and place in a large bowl. Set aside.
In a small bowl, whisk together the eggs, milk, butter, salt, & pepper. In another bowl, mix together the crumbled cheese crackers & the cheese. Stir half of the crumb mixture into the squash along with the egg mixture. Combine well. Pour into a 2 to 3 quart casserole dish, and top with the remaining cracker/cheese mixture. Bake for 30 minutes.
Hubby grilled yellow squash for us over the weekend to have with our ribs. Here is what I did with the rest of the squash…
•4 cups sliced yellow squash
•1 cup sliced onion
•2 cups cheese crackers, crushed
•2 cups shredded cheddar cheese
•4 cups sliced yellow squash
•1 cup sliced onion
•2 cups cheese crackers, crushed
•2 cups shredded cheddar cheese
•2 eggs, beaten
•3/4 cup milk
•1/4 cup butter, melted
•1 teaspoon salt
•1/2 teaspoon pepper
•enough water to cover
Instructions:
Preheat your oven to 400 degrees. Place squash and onion in a large skillet & pour in enough water to cover. Turn the heat on medium-high, cover, & cook until tender – about 5 minutes. Drain well, and place in a large bowl. Set aside.
In a small bowl, whisk together the eggs, milk, butter, salt, & pepper. In another bowl, mix together the crumbled cheese crackers & the cheese. Stir half of the crumb mixture into the squash along with the egg mixture. Combine well. Pour into a 2 to 3 quart casserole dish, and top with the remaining cracker/cheese mixture. Bake for 30 minutes.
•3/4 cup milk
•1/4 cup butter, melted
•1 teaspoon salt
•1/2 teaspoon pepper
•enough water to cover
Instructions:
Preheat your oven to 400 degrees. Place squash and onion in a large skillet & pour in enough water to cover. Turn the heat on medium-high, cover, & cook until tender – about 5 minutes. Drain well, and place in a large bowl. Set aside.
In a small bowl, whisk together the eggs, milk, butter, salt, & pepper. In another bowl, mix together the crumbled cheese crackers & the cheese. Stir half of the crumb mixture into the squash along with the egg mixture. Combine well. Pour into a 2 to 3 quart casserole dish, and top with the remaining cracker/cheese mixture. Bake for 30 minutes.
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