Summer Squash Casserole

With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!

I made this casserole for our Sunday dinner and some of it was left over.  It made a delicious breakfast this morning!  I think it has gotten better with age.  Some things just do that .  🙂

I found the recipe I used at Allrecipes.com.

Summer Squash Casserole

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat. Pour in a small amount of water.  Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.  In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.

Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.  Bake in preheated oven for 25 minutes, or until lightly browned.

Enjoy the day you bake it and be sure and save some for breakfast the next morning.  You’ll be glad you did.

*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.

*******

I forgot to mention that I made Squash Pickles the other day.  Stay tuned for the recipe.  🙂

Partying over at

 

 

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks!

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5 responses to “Summer Squash Casserole

  1. Looks great! We had yellow squash this past Sunday sauteed on the stove top with onions and butter! I will definitely give your recipe a try when we have more.

    • We fix it that way most of the time. We’ve had it so much lately, we’re almost sick of it! lol But grateful, too. It’s nice to eat the “fruits” of our labor. 🙂

  2. Oh absolutely! We’ve also been enjoying the tomatoes, cucumbers, and peppers from our garden this year. I’m anxious to read your squash pickling recipe!

    • I think it will go great with white beans, cornbread and maybe some fried fish. Its sweet, tangy, crunchy and so easy to make, too.

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