14 July, 2013
Cheesy Squash with Ritz Crackers Casserole
4 cups yellow squash, sliced into medallions
1/2 cup chopped Vidalia onion
1 sleeve Ritz crackers
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 Tablespoons butter
Preheat oven to 350°
Put squash, onion, and about a cup and a half of water in a large skillet over medium heat. Cook until squash and onions are tender, about five to ten minutes. Drain well. Add half stick of butter and let melt.
In medium bowl, crush crackers and stir in cheese. Add salt and pepper, stir. Stir half of the cracker mixture into the squash.
In small bowl, mix together milk and two eggs. Pour into squash mixture. Stir well. Pour into casserole dish.
Top with remaining cracker mixture and bake at 350° for 25-30 minutes, or until top is browned.