(A summer squash casserole with cheese and crumb topping. Scroll down to see more summer squash recipes.
Ingredients:
- 2 pounds sliced yellow summer squash
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 4 ounces butter
- 1 1/2 cups shredded mild Cheddar cheese or Monterey Jack
- 1 cup buttery crackers, crumbled
- 1/2 cup evaporated milk
- 2 eggs, beaten
- black pepper to taste
Preparation:
Boil sliced squash in water with salt and sugar until just tender. Drain well and add butter, 1 cup of the cheese, 3/4 cup cracker crumbs, milk, eggs, and pepper. Mix well and pour into a buttered 2-quart casserole or baking dish. Sprinkle reserved cheese and cracker crumbs over the top. Bake this summer squash casserole for 30 to 45 minutes at 325°.
Summer squash casserole serves 4 to 6.
Summer squash casserole serves 4 to 6.
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