Squash casserole: made with gooey cheese, buttery cracker crumbs adding a hint of crunch, and the taste of garden fresh squash.
4cups yellow squashsliced
35Ritz crackerssleeve buttery round
1cupshredded Cheddar cheese
ground black pepper to taste
Preheat oven to 350. Put squash, onion, and about a cup and a half of water in a large skillet over medium heat. Cook until squash and onions are tender, about five to ten minutes. Drain well. Add half stick of margarine and let melt.
In medium bowl, crush crackers and stir in cheese. Add salt and pepper, stir. Stir half of the cracker mixture into the squash.
In small bowl, mix together milk and two eggs. Pour into squash mixture. Stir well. Pour into casserole dish. Top with remaining crumb mixture and bake at 350 for 25-30 minutes, or until top is browned.