SUPERB SQUASH CASSEROLE
I had some yellow squash, zucchini and carrots that I wanted to squeeze into our meal to add some much-needed veggies to our diet, and this is the recipe I ended up making-I got it from this site and link: http://www.recipebridge.com/g/110/8183192/the-best-yellow-squash-casserole
Provided by Paula Todora @ptodora
Categories Vegetables
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°. Spray a medium casserole dish with vegetable nonstick cooking spray.
- Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.
- Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.
- Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown.
- Drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.
- Bake, uncovered, for about 45 minutes, until golden brown and lightly firm in the center. Serve hot.
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