This squash casserole is a perfect summertime recipe. It is great as a side dish when you're grilling up something wonderful, or even as a meal in and of itself.
If you have a garden full of yellow squash and zucchini, like we do, this is a great way to use up a lot of your vegetables!
Keep in mind that this can be made with just yellow squash, just zucchini, or a mixture.
Ingredients:
7 or 8 average sized squash (equal to 3 lbs. of squash)
5 tablespoons butter
1 onion
1 cup shredded cheddar cheese
2 farm fresh eggs
1/4 cup mayonnaise
2 tablespoons sour cream
Pinch of salt and pepper
20 Ritz crackers
Instructions:
Chop up the squash into cubed pieces, and boil them for 8-10 minutes (until soft).
Sautee the chopped onion in a separate pan with 2 tablespoons of butter.
Strain your boiled squash in a colender.
In a large bowl, mix the squash, onions, shredded cheddar, 2 eggs (beaten), mayonnaise, sour cream, and salt & pepper.
Put the mixture into a casserole dish.
Crush the Ritz crackers, and sprinkle over the top of the casserole. Add the last 3 pats of butter on to the top as well.
Bake at 350 degrees for about 30 minutes. The finished product is a crispy, cheesy, fresh casserole.
Close up view of the casserole, fresh out of the oven:
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