Friday, June 29, 2012

Yellow Squash Casserole

Jana here with a recipe that I created based on the memory of a dish my Mom used to make for us when we were growing up!  I, of course, talked to her for some basic ingredient information, and went from there!  This dish is a great way to use extra squash from a garden, and is a side dish that will go well with many meals!  We paired it with the Beef Risotto that I posted on Wednesday, added a salad, and we had a delicious dinner!

Yellow Squash Casserole

4 medium yellow squash, sliced
2 eggs, lightly beaten
1/2 cup milk
1/2 cup shredded cheddar cheese
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1 cup cracker crumbs, crushed (I used Saltines....I think Ritz crackers would also be good!)
pats of butter

1. Preheat oven to 375 degrees. 

2. Slice the yellow squash, and place in the bottom of a 2 quart baking dish. (or an 8x8 glass dish)

3. Mix the eggs, milk, cheese, and seasonings in a separate bowl.  Once mixed, pour on top of the squash. 

4. Sprinkle the crushed crackers on top of the mixture, and top with pats of butter.

5.  Bake for 30-40 minutes, or until the crackers are beginning to brown slightly.


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