 squash casserole |  | | Mom and her best friend and my second mom, Nancy Talley, used to make this every summer at our cabin on Cedar lake with home grown yellow squash. |
| Directions |  | Combine the squash and onion in a large skillet. Add a small amount of water, cover, and cook on medium heat until tender. Remove from heat when finished, drain, and pour into a 9 x 13 baking dish.
Meanwhile combine in a small bowl:
Ritz
Velveeta
Stir half of this mixture in with the squash and onions. Then, in a second bowl, combine:
2 eggs, beaten
3/4 cup milk
1 tsp salt
Ground black pepper to taste (I use about 1/2 tsp)
Mix the above mixture in with the squash, cracker, and cheese mix. Then, stir in:
1/4 cup melted butter
Top the dish with the remaining cheese and cracker mix and then top with croutons!
and dot the top of the dish.
Bake in a preheated 400 degree oven for about 25 minutes or until lightly golden |
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|  | |  | | ingredients | 4 cups yellow squash, sliced
1/2 cup onion, chopped
35 Ritz
Box of seasoned croutons
1 cup Velveeta cubed
2 eggs, beaten
3/4 cup milk
1 tsp salt
Ground black pepper to taste (I use about 1/2 tsp)
1/4 cup melted butter
2 Tablespoons butter |
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