Wednesday, July 22, 2009

Summer Squash Casserole

It's that time of year again for some great squash recipes... Here is a new one that I tried just last night.. I thought it was delicious!! Actually, everyone liked it... I will make it again, sometime before our squash runs out!

The Menu:
Summer Squash Casserole

The Original Recipe:
I found this on

Summer Squash Casserole Recipe #13481
1¼ hours 45 min prep
SERVES 4 , 1 casserole
1 1/2 lbs summer squash
1/2 cup butter or margarine
1 egg
1 medium onion, chopped
salt and pepper
12-15 Ritz crackers, crushed
3/4 cup grated cheddar cheese or longhorn cheese

Peel and de-seed squash.
Cut into large cubes and boil until tender.
Mash thoroughly and add butter, egg, onion, salt, pepper and crackers.
Place in buttered casserole dish.
Sprinkle grated cheese on top.
Bake at 350 degrees until bubbles appear on edge, about 25 minutes.

The Way I Made It My Own:
I had a few ways of doing things differently.

Summer Squash Casserole II
2 large summer squash, peeled, deseeded and cubed
2 tbls. butter

1 egg

1 medium onion, chopped

salt and pepper to taste

15 Ritz crackers, crushed

3/4 grated sharp cheddar cheese

Add butter, onion and squash to a pan. Cook on medium/low heat, covered for about 15 minutes. You may add a tbls. water if it starts to dry out, but recover quickly. With a stick blender, blend cooked squash and onion together. Add to 8x8 baking dish, gently mix in whisked egg and crackers. top with cheese. bake 350 for about 20 minutes or until cheese is melted and is firm to touch.

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