Thursday, July 24, 2008

Yellow Squash Casserole

This is a recipe that came with my CSA order last week. We will be having it for dinner tonight, since we have all of the ingredients. I will probably double the recipe, actually, since we have about 4 pounds of yellow squash! I'll let you all know how it turns out. :)

Yellow Squash Casserole
from cdkitchen.com

2 pounds small yellow squash
1 medium onion
water
salt to taste
2 cups grated mild cheddar cheese (reserve some for topping)
1 cup whole milk (or use 1/2 milk and 1/2 heavy cream)
3 tablespoons butter, melted
1 egg, beaten
2 cups RITZ cracker crumbs (save some for the topping)

Directions:

Wash the squash well and cut into bite size chunks.
Place in a pot with the chopped onion, add about 1 1/2 cups water, and sprinkle with some salt.
Bring to a boil, reduce the heat and simmer until the squash are just barely tender.
Drain well and set aside to cool slightly.
In a large mixing bowl, mix the aquash/onion mixture, cheese (save some for the topping), melted butter, milk, egg and about 3/4 of the cracker crumbs.
Mix gently until all is combined.
Pour into a lightly greased or buttered baking dish.
Combine the reserved cheese and crumbs and sprinkle over the squash mixture.
Bake in a 350 degree oven about 25-30 minutes.

2 comments:

Peggy said...

Oh, that sounds delicious! Would my husband recognize the squash in it? I wish he liked more vegetables and he wishes I liked fish and seafood.

Angela said...

I've been buying Whole Foods pizza crusts and then filling them with either pesto or tomato sauce and veggies. The possiblities, of course, are endless. There are also some frozen ones there that are good--cornmeal crusts. I've also seen the whole wheat crusts at our local regular store--and I don't think they have any of the icky stuff in them.