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Monday, July 14, 2008

Yellow Squash Casserole

Yellow Crookneck Squash (plus one zucchini) Casserole

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!


* 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


1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.

1 comment:

Anonymous said...

it was excelent.I added 1~2 cup of rice cooked .We ate the whole thing.I have been passing it on to my friends.I also put half chedder and mozzarella cheese.

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