Squash casserole

One of the things I like most about this dish is that it makes an 8 x 8-inch pan full. When homegrown squash is not available and I have to buy it at the grocery store, I’ve found that frozen squash is better than what is available in the produce section. The quality and size is more uniform and it is also much more economical.

4 cups sliced yellow squash

½ cup chopped onion

1½ cups water

4 tablespoons (½ stick) butter, melted

1 sleeve buttery round crackers (such as Ritz)

1 cup shredded cheddar cheese

1 teaspoon salt

Black pepper to taste

¾ cup milk

2 eggs, beaten

2 tablespoons butter

• Preheat the oven to 350 F. Put the squash, onion, and water in a large skillet. Place over medium heat and cook until the squash and onion are tender, 5 to 10 minutes. Drain well. Add the margarine and stir to melt it in.
• In a medium bowl, crush the crackers and stir in the cheese. Add the salt and pepper. Stir half of the cracker mixture into the squash.
• In a small bowl, mix together the milk and eggs. Pour into the squash mixture and stir well. Pour into a casserole dish. Top with the remaining crumb mixture and dot with the remaining butter. Bake for 25 to 30 minutes, until the top is browned.

8 servings