Tuesday, May 10, 2011

Tasty Tuesday--Squash Casserole

I make this all the time. It's so easy and so, so good. It also is a recipe from the company who catered our wedding, Hamby's.

Squash Casserole
Makes 4 Servings
I always double this...good for two nights

1 pound yellow squash--(add some zucchini for some color if you'd like)
4 Tbsp. butter, melted
2 eggs
1 Tbsp. all-purpose flour
1/2 tsp. salt, or to taste
1/8 tsp. pepper
1/2 cup onions (about 1/2 of a small yellow onion)
1/4 cup shredded Cheddar
2 cups Ritz crackers, about 1 sleeve, crumbled
*If you want to make this EVEN better, use crushed Cheezits instead!

Preheat oven to 350. Cook whole squash in a small amount of salted boiling water until tender. Drain well and chop. Combine butter, eggs, flour, salt, pepper, onions, and cheese and mix well. Stir in squash. Spoon mixture into a lightly greased 1-2 qt. casserole dish (if doubling the recipe, use a 3 qt. dish). Top with the cracker crumbs. Bake for 30 minutes or until set.

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