Are you looking for ideas to use yellow summer squash during the season when they are available everywhere? You may have a bumper crop from your garden or your neighbor might be trying to offload his excess. This recipe is a family favorite and it has a surprising ingredient, saltine crackers.
You can substitute frozen summer squash or you can buy it in the supermarket. You can also substitute zucchini for the yellow summer squash.
- 2 1/2 to 3 pounds of yellow summer squash, sliced
- 1 large yellow onion, diced
- 1 stack of saltines, crushed
- 3 tablespoons butter, melted
- 1 egg, beaten
- 1 cup milk
- salt and pepper to taste
- 1 to 2 cups shredded cheese (reserve 1/2 cup cheese)
- Add the sliced yellow squash and diced onion to a saucepan and add a little water, about an inch. On medium heat, cook the squash and onion until they are tender, being careful the pan doesn't go dry and burn the vegetables. Add water as needed during cooking.
- When the squash and onions are tender, drain and mash them. Add to a mixing bowl.
- Add crushed saltines, melted butter, beaten egg, milk, salt and pepper, and 1/2 to 1 1/2 cups shredded cheese; mix to blend well.
- Pour into a greased casserole dish.
- Bake in 400 F oven about 45 minutes or until golden brown and set in the middle.
- Remove the casserole from the oven and sprinkle the top with the reserved 1/2 cup of cheese.
- Serve hot.
You can enjoy this squash casserole as a vegetarian main course as it includes protein from the milk, egg, and cheese. But it's also a good side dish served with grilled meat such as chicken, pork, or even steak. Enjoy a leafy green salad as a first course. This recipe was shared by Kim, MOMOF2TWINS.