8/30/2012 07:00:00 AM
Mrs Happy Homemaker
I absolutely love squash. It's my favorite vegetable by far. There are so many things you can do with it, and with the exception of straight up frying it - making into a casserole is my favorite 2nd favorite way to eat it.
When we first started gardening years ago, I experimented with several different recipes - none of which were bad, but none of which were perfect either. As with most of my other recipes, I dabbled around a bit in experimentations until I finally ended up with perfection.
Perfection ended up being simpler than I thought.
Follow along with me. It's really easy.
Here's what you need. In two parts. Because I forgot to add the 2 bowls of squash & onions to the first photo. Oh, and while the cheese crackers are mandatory for the recipe, the Angry Birds are optional. Well, unless you ask my 2 year old.
Preheat your oven to 400 degrees. Place the squash (or how my PawPaw would say - 'squish') and the onions in a large skillet over medium-high heat, and pour in some water, just enough to cover. Cover, & cook until the squash & onions are tender - about 5 minutes.
Drain it - and then set it aside in a large bowl. In a small bowl, whisk together the eggs, milk, melted butter, salt & pepper. In another bowl, mix together the cracker crumbs & cheese. Mix half of the crumb mixture with the squash, and then stir in the egg mixture. Pour into a 2 or 3 quart baking dish.
Sprinkle on the remaining crumb/cheese mixture. Bake in the preheated oven for 30 minutes.
My Perfect Squash Casserole
Ingredients:- 4 cups sliced yellow squash
- 1 cup sliced onion
- 2 cups cheese crackers, crushed
- 2 cups shredded cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1/2 teaspoon pepper
- enough water to cover
Instructions:
Preheat your oven to 400 degrees. Place squash and onion in a large skillet & pour in enough water to cover. Turn the heat on medium-high, cover, & cook until tender - about 5 minutes. Drain well, and place in a large bowl. Set aside.
In a small bowl, whisk together the eggs, milk, butter, salt, & pepper. In another bowl, mix together the crumbled cheese crackers & the cheese. Stir half of the crumb mixture into the squash along with the egg mixture. Combine well. Pour into a 2 to 3 quart casserole dish, and top with the remaining cracker/cheese mixture. Bake for 30 minutes.
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