Maggie Monday: Crispy Squash Casserole

My eldest son, who as I write this is days away from leaving for college, is not a fan of yellow squash. This may be one of the first recipes I make after he is gone because it looks so delicious. Take a look at what Maggie put together…

We don’t keep a proper vegetable garden each year, however, I do stick a few plants in strategic locations so that we have some produce throughout the summer. We grow our own tomatoes (never have enough), cucumbers (always have too many) and yellow squash (usually have just enough). So, I essentially am the Goldilocks of gardening!

We pulled the first of the yellow squash off the vines last week, and I wanted to make a casserole that my sister made for us last summer. It was so buttery, crispy and yummy! Totally an unhealthy way to consume an otherwise healthy vegetable, but dang it is good.

This is another dish that is good to take to pot lucks and picnics. It is easy to make, and is less than an hour from start to finish. Not bad for a casserole. You can also prepare it ahead and bake it before you need to take it.

Crispy Squash Casserole

What you need:

4 cups diced yellow squash

1 medium sweet onion, chopped

1 tube buttery crackers, crushed (I used Ritz)

1 cup shredded cheese  ( I like Colby Jack)

2 eggs

¾ cup milk

¼ cup butter, melted

1 tsp salt

freshly ground pepper

2 T butter softened

What you do:

Preheat oven to 400. Grease 9×13 baking dish or 2 quart casserole. Chop squash- do not peel it- but remove any large seeds if there are any big ones. Chop onion. Place squash and onion in a large skillet with a little water- many ¼ cup, cover and cook until soft- no more than 10 minutes. Drain any remaining liquid and set aside.

While the squash and onion are cooking, combine the crackers, cheese salt and pepper in a mixing bowl. In another bowl whisk together eggs and milk. Add half of the cracker and cheese mixture to the squash and onions. Blend, then stir in the milk and eggs, and add the melted butter. Mix this all up and pour into the prepared pan. Spread the remaining cracker and cheese mixture over the pan of squash. Dot with the softened butter.

Bake for 30 minutes, until golden brown. Serve hot.