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.


  • 2 cup cooked squash (not drained)
  • 1/4 stick butter (unsalted)
  • 1 small onion
  • 1/2 cup Ritz crackers (crushed)
  • 1/4 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 tablespoon) the squash will give off it’s own liquid.  Preheat your oven to 350 degrees.


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


Really simple goodness, the fresh squash made it delish.


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