Whatcha gonna do with all that summer squash? Here’s a yummy idea. NOM-NOM-NOM!

SUMMER SQUASH CASSEROLE

INGREDIENTS:

• 4 cups squash (about 2 large squash), sliced
• 1 tbsp olive oil
• 1 Vidalia onion, diced
• 2 cloves of garlic, chopped
• 1/4 cup water
• 1 sleeve of butter crackers (Ritz, Townhouse, etc.), crushed
• 1 cup cheddar cheese, shredded
• ½ cup Parmesan, shredded
• 2 eggs, beaten
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp butter, softened

INSTRUCTIONS:

1. Preheat the oven to 400 degrees and grease a baking dish.
2. Sauté onions 2-3 minutes in olive oil over medium heat.
3. Add the squash, ¼ cup water, cover and steam ~5 minutes until squash is tender.

Dry mix for the topping:

• Put crushed crackers in a large bowl with cheese, toss.
• Set aside half of the cracker-cheese mix in another bowl.

Dry + wet mix:

• In the large bowl, stir in milk, beaten eggs and melted butter.
• Add in steamed squash and onion. Season with salt and pepper.
• Pour into a greased baking dish.
• Top with ½ of the dry cracker mix and then with softened butter.
• Bake about 25-30 minutes until top is lightly browned.