What You'll Need
3 pounds yellow squash (about 5 large squash), sliced
3 Tablespoons butter, divided
1 small onion, chopped
1 cup shredded sharp Cheddar cheese
2 large eggs, slightly beaten
4 tablespoons (or 1/4 cup) mayonnaise
2 teaspoons sugar
1 teaspoon salt
15 Ritz crackers, crushed
How You'll Cook This Casserole
1. Preheat your oven to 350°. Lightly grease or butter an 11" x 7" pan.
2. Fill a large skillet about half-way with water and bring to a boil. Cook sliced squash in boiling water until the slices are just tender, or about 8 to 10 minutes. When the squash is finished, drain it well, and gently press between paper towels. (This is to remove the extra moisture since squash holds water well.)
3. Melt two tablespoons butter in a skillet. Add onion, and saute until the onions are tender. Remove the skillet from the stove's heat.
4. Stir in squash, cheese, eggs, mayonnaise, sugar, and salt. Spread squash mixture into your pan.
5. Melt remaining 1 tablespoon butter in microwave-safe bowl. Then stir together the melted butter and crushed Ritz crackers.
6. Sprinkle butter-Ritz mixture evenly over the top of the casserole. Bake for 30 to 35 minutes or until the center of the casserole is set. Then enjoy!
A unique find while doing this recipe - Ritz Fresh Stacks! Have you ever opened a pack of crackers, eaten half of them, and then folded it up only to come back a day or two later and realize it opened, and the crackers are now as stale as packing peanuts? Totally guilty! And such a bummer!
I have major guilt buying large boxes of Ritz crackers (or any other cracker, for that matter). I just can't eat all the crackers before they become too stale.
That's why stumbling across the Ritz Fresh Stacks completely made my day. It's a pack of 8 rolls, with each roll having only 15 crackers. It is perfect for cooking, or snacking. (Portion control!)
Do you have any family-favorite veggie meals you look forward to cooking during summer's bounty?