This time of year summer squash is plentiful, especially if you have a garden! Although, I love it, my boys usually turn up their noses. I was very intrigued when my good friend Celeste told me that she has a recipe for summer squash the her children LOVE and devour whenever she makes it. Of course, I had to get that recipe and give it a try! She was right, my non-squash loving boys, shockingly loved it! I think it has something to do with all the buttery Ritz crackers and cheese! I can’t say this is the healthiest way to make squash, but it is SERIOUSLY delicious! Yum! I have made it several times since much to the delight of my family. I have to admit that in the above picture I had accidentally added too much milk. It was still really good, but since then I have followed the recipe better and it isn’t quite so wet:) This recipe is a keeper for sure!
Summer Squash Casserole
submitted by Melanie~The Sisters Cafe
2 cups fresh summer squash diced (I prefer a small dice)
1 small onion (or about 1/2 cup)
1/2 cup milk
1 sleeve Ritz butter crackers
1/4 cup butter, melted
1 cup grated cheese
salt and pepper
Combine the squash and onion in a small saucepan and cover with water. Boil gently until tender, about 5 minutes. Drain. Salt and pepper to taste. Mash the squash and onion a little, then stir in the eggs and milk. Place in a buttered casserole dish–lately I have used my deep dish pie plate. In a separate bowl or ziploc bag crush the crackers and add the butter and cheese. Layer the cracker mixture over the squash. Bake at 400 for 20-30 minutes. Enjoy!
Recipe Source: My Friend Celeste