Squash Casserole

By suepeasley

Ingredients

• 2 cups squash or zucchini, sliced thin
• 1 small onion, chopped fine
• 3 tablespoons butter, melted
• 1 cup milk, warmed
• 1 cup dry bread crumbs
• 2 eggs, beaten
• 1 cup grated sharp cheddar cheese
• 14 saltine crackers, crushed

Preparation

Step 1

Cook squash and onion in boiling water until soft. Drain, and season to taste. Add milk, bread crumbs, eggs, 2 Tablespoons of butter, ¾ cup cheese and 7 crushed crackers. Mix well. Pour into a buttered 9 x 13 baking dish. Melt the remaining 1 tablespoon of butter and mix with the remaining crushed saltines. Sprinkle the top of casserole with remaining cheese and the crushed crackers. Bake at 324 for 25-30 minutes until set.

My notes:
I sauteed the zucchini with the onions in the butter until soft. I used half panko crumbs and half regular bread crumbs (I liked the texture of the panko, next time I will use all panko). I also added garlic powder. And I used about ¾ cup milk and ¼ heavy cream. Less healthy, but more yummy. I thought it looked a little runny, so I threw in some crushed Wheat Thins because I ran out of saltines. I also think Ritz crackers would be good.