This recipe is one that I got from a friend several years ago. It’s yummy enough to take to pot-lucks, reunions, and holiday dinners, yet easy enough to make as a side dish any night of the week. And, I can tell you from personal experience that it tastes pretty good cold for breakfast too. 😮
2 cups of sliced squash (fresh is always best, but frozen works nicely as well)
1 cup sliced onion
1 sleeve of club crackers, crushed (or the equivalent in a similar cracker)
2 eggs, beaten
1/2 cup milk
2 Tbsp. melted butter
2 cups shredded cheese (the original recipe called for cheddar, but I’ve often used fiesta blend because that’s what I usually have in my frig)
– Don’t panic if you’re not sure if you have exactly 2 cups of squash or exactly 1 cup of onion, etc. I’ve had to fudge a bit on the squash, onions, crackers, and cheese amounts at different times and the casserole always turns out just fine. I have always used the exact amount of eggs, butter, and milk called for so if you have to make adjustments there you’re on your own.
Preheat oven to 375. Cook squash and onions in a skillet until the squash is tender (you should probably melt a bit of oil in the bottom of the pan first to keep the veggies from sticking). Salt and pepper to taste as they’re cooking. In a *medium casserole dish combine the cooked squash and onions with all the other ingredients EXCEPT for a 1/4 cup of the cheese that you’ll need to set aside for later. Bake for 20 minutes. Top with the cheese that you set aside earlier and bake for an additional 5 minutes or until the cheese is melted.
*You could combine everything in a bowl and then transfer to the baking dish, but who wants an extra dish to wash? “A bowl not used is a bowl not dirtied” is my philosophy.
Shared with: Saving 4 Six