Thursday, July 8, 2010

Recipe of the Week: Yellow Squash Casserole

In anticipation of the bounty of yellow squash I am hoping to harvest from my garden later this summer. I found this little gem!


Yellow Squash Casserole

1 tablespoon olive oil
4 cups sliced yellow squash
1/2 cup diced onion
30 Ritz crackers, crushed
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup melted butter
2 tablespoons butter

Preheat oven to 400F.
In a large skillet over medium heat, add olive oil then squash and onion. Cook until tender, stirring often, about 5-7 minutes.
In a medium bowl, add crushed crackers and cheese. Stir half of the crumb mixture into the cooked squash and onions.
In a small bowl mix the eggs and milk, then add the cooked squash mixture. Stir in the melted butter and season with salt and pepper.
Spread into 9 x 13 baking dish. Sprinkle the remaining crumb mixture over the top and add dots of butter on top.
Bake for 25 minutes or until golden brown

Serve this along side a chicken breast or sliced pork tenderloin

Image courtesy of Google Images
Recipe courtesy of my hopefulness......grow garden grow!