This is a very good casserole. I gave it 4 stars because after reading reviews I modified it a little. I added 1/2 t. garlic powder, 1/2 t. garlic pepper, only 1 egg, and 2 additional T. butter. If you buy the Ritz 4 pack, 35 crackers is one pack. I think garlic is a must for this recipe unless there is someone out there that doesn’t like garlic. Over all a very good recipe. My son said it was not his favorite, hubby said, “I like it fine”. As for me, I really liked it.
Really good!!! I love summer squash and this is a good way to use all the crooknecks from my garden. The texture beneath the crust was mushy (but still yummy) so I tried baking the casserole for 10-15 min and then putting the crust on to brown. It wasn’t quite as mushy this way, and I also didnt simmer the veggies first- they still get plenty tender for my taste but you avoid a mushy product. Will try adding some meat next time for a main dish! Thanx for a good recipe!!
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You’ll Need:
2 lbs of yellow squash.
½ large onion.
1 sleeve Ritz crackers.
1 cup of cheddar cheese.
2 eggs.
¾ cup of milk.
½ cup of melted butter.
Salt and pepper.
How to:
First, steam the squash and onion lightly, drain and set aside.
In a medium bowl, place 1/2 of crackers and ¾ of cheese.
Place the squash and onion in a large bowl and add the crackers and cheese mixture to it.
Whisk the eggs and milk together in a small bowl then pour over the squash mixture.
Add ½ of melted butter into squash, add some salt and pepper and mix well together.
In a 9×13 pan, spread the squash mixture and top with the remaining crackers and butter.
In a preheated oven to 400 degrees, bake for 25 minutes.