Aug 092014
 

This dish to me is more like a squash soufflé.  In the summer, it’s a great way to use all that fresh squash from the garden.  In this version I used half zucchini and half yellow squash, but any variety or combination works.

Summer Squash Casserole

 

8 small  or 3 – 4 large squash, halved and sliced
1/2 medium sized onion, diced
1/2 stick butter
2 cups cheddar cheese, grated
3 eggs, beaten
1 cup crush crackers
1/4 cup milk
Salt & Pepper, to taste

Melt butter in a saute pan on medium heat.  Add squash and onion and sauté for 10-15 minutes or until soft.  Covering the pan during the last 5 minutes of cooking time will help soften the squash.  Once softened, mash squash and onion mixture with a potato masher or fork. Combine all ingredients and place in a baking dish.  Bake at 400 degrees for 30 minutes or until golden brown.

 

 

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