Another Recipe

Yesterday I decided to make a squash casserole with the 2 

squash I still had in the fridge.

I did a quick search on Pinterest and found this recipe.

Click on picture for link to recipe source.

I had to make a few adjustments because I only had 2 squash

and no crackers.

Ingredients

4 cups sliced yellow squash

(I used 2)

1/2 cup chopped onion

35 buttery round crackers, crushed

(I used about 1 1/2 cups of Panko bread crumbs.)

1 cup shredded Cheddar cheese

(I also added about 1/3 cup Parmesan cheese.)

2 eggs, beaten

3/4 cup milk

(I omitted the milk.)

1/4 cup butter, melted

1 teaspoon salt

ground black pepper to taste

2 tablespoons butter

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat.

 Pour in a small amount of water. 

Cover, and cook until squash is tender, about 5 minutes.

 Drain well, and place in a large bowl. 

In a medium bowl, mix together cracker crumbs and cheese.

 Stir half of the cracker mixture into the cooked squash and onions.

 In a small bowl, mix together eggs and milk, then add to squash mixture.

 Stir in 1/4 cup melted butter, and season with salt and pepper.

 Spread into a 9x13 inch baking dish. 

Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Bake in preheated oven for 25 minutes, or until lightly browned.

This is what I did instead of following the directions above.

Spray pan with Pam.

Place sliced squash in pan, add onions.

Pour in 2 beaten eggs, blend with veggies.

Mix Panko bread crumbs & cheeses &

evenly sprinkle on top of veggies.

Pour melted butter on top.

bake for 25 minutes at 400 degrees.

My squash casserole . . .

crunchy on top . . .

very tasty!

Hubby gave it 2 thumbs up!

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