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.