We have really enjoyed having loads of fresh squash this summer. I think we have eaten it at least once a day for the last month or so. I will really miss it when the vines stop bearing. Now that it is officially autumn, that day will come sooner than I would like.
Most of the time, I just cook squash sliced into a pan with butter and onions with a little salt and pepper. Nothing goes better with squash than onions as far as I am concerned. I also tend to mix the zucchini and yellow squash together. But sometimes I just have to cook squash with other ingredients that are not so healthy. And my squash casserole could probably never be accused of being healthy.
Tasty Summer Squash Casserole
3-4 cups sliced squash cooked with onions
2 eggs
5-6 slices bread, crumbled
8 ounces pepper jack cheese, shredded or grated
Salt and pepper to taste
1 tube Ritz crackers
1 stick butter
Mix squash, eggs, bread crumbs, cheese, and salt and pepper well. Pour into greased (or sprayed) casserole. Melt butter. Crush crackers and mix into melted butter. Sprinkle over top of casserole. Bake at 350 degrees for about 30 minutes or until top is golden brown.
