Squash Casserole

My local produce stand opened up and I stopped in to see what he had. Robbie said I have some tomato’s, cucumbers, corn and squash sir (he is always very polite). I will happily pay a small mark up for the fresh produce they get from the farmers market.

Excited I decided to use the fresh squash to make my first casserole for the year. Later when my dad’s garden starts producing we will have squash out the ying yang.

Ingredients: 

  • 2 cup cooked squash (drained)
  •  1/2 stick butter (unsalted)
  • 1 small onion
  • 1 cup Ritz crackers (crushed)
  • 1/2 cup milk
  • 1 beaten egg
  • 1 cup grated cheese (used cheddar)
  • salt and pepper to taste (doesn’t need much salt)

First cook your squash and chopped onion in a pan with just a little water (1/4 cup). Preheat your oven to 350 degrees.

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Next mix all ingredients except cheese and place into buttered 3 qt. dish. Top with cheese and bake at 350 for 40 minutes.

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Really simple goodness, the fresh squash made it delish.

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