Fresh Squash Casserole with Cheesy Toppy
- Yield: servings
"I am a retired school cafeteria worker. This dish was a favorite with teachers for 29 years."
- 3cups zucchini or yellow squash, sliced
- 1/4cup onion, chopped
- 4tablespoons margarine
- 2 eggs, beaten
- 1/4cup milk
- 1/2teaspoon salt
- 1/2teaspoon pepper
- 1cup sharp cheese, grated
- 1cup Ritz crackers, crushed
- Preheat oven to 350 degrees. Saute squash and onions with the margarine until tender. Drain. Add remaining ingredients, except cheese and crackers. Spoon into a 9-by-13-inch casserole dish and top with cheese and crackers. Bake for 20 minutes.
Tips from our Test Kitchen: For a lower-fat version of this recipe, hold the cheese and top casserole with cracker crumbs only.
Recipe by Mildred Bunn, Hueytown, Ala.