Summer Squash Casserole

A great way to dress-up or disguse yellow squash.

• Ready In: 45 mins
• Serves: 6-10

Ingredients

• 4  cups  yellow squash, sliced into rounds
• 1⁄2 cup onion, chopped
• 35  round  buttery crackers, crushed
• 1  cup cheddar cheese, shredded
• 2  eggs, beaten
• 3⁄4 cup milk
• 1⁄4 cup butter, melted
• 1  teaspoon salt
•  ground black pepper
• 2  tablespoons butter

Directions

1. Preheat oven to 400 degrees.
2. Place squash and onion in a large skillet; pour in just enough water to cover the bottom of the skillet. Cover with a lid and cook over low heat until squash is tender, about 5 minutes. Drain well.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.
4. In a small bowl, mix together beaten eggs and milk. Stir egg mixture into squash mixture, followed by 1/4 cup melted butter, salt and pepper. Mix well, then spread into a 9X13-inch baking pan. Cover top with remaining cheese and cracker mixture. Dot with 2 tablespoons butter.
5. Bake in preheated oven for 25 minutes, or until heated through and browned on top.