by Michelle Jones, founder of BetterBudgeting.com
We love summer squash, especially fresh from our neighbor's garden; Greg and Tracy, in NC! Here's one of my favorite ways to prepare it. I hope you enjoy my version of this southern casserole as much as our family does, it makes a great side dish for just about any meal!
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7-8 medium summer squash, cooked and drained
4 T. margarine or butter, melted
3-4 eggs, lightly beaten
1 tsp. salt
1/2 tsp. onion powder
2 c. medium cheddar cheese, grated
2 c. evaporated milk
2 sleeves of Townhouse® crackers, crushed (put one half of crushed crackers in casserole and save the other half for topping)
Additional 1-2 T. margarine or butter, melted
In a large mixer blend squash until chopped up pretty good, but not completely--I like to leave some chunky pieces for better flavor. Add the 4 T. of butter, eggs, salt, onion powder, cheese and milk, mixing well. Stir in one sleeve of crushed crackers. Pour squash mixture into a 9x13-inch pan, prepared with cooking spray for easy cleanup. Sprinkle remaining sleeve of crushed crackers over top of casserole then drizzle with 1-2 T. of melted butter. Bake at 350 degrees for 40-45 minutes or until golden brown on top.
This recipe can easily serve 10 or more people (great for covered dish gatherings) but can also be halved for smaller families.
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Copyright © 2007 by Michelle Jones. All rights reserved.