You must be getting tired of me posting recipes of garden veggies. But I know there are some of you out there who are in the same spot as me. What do we do with all these vegetables?! Oh Yeah, and being that it's 90 degrees out I have ruled out the oven. Crock pot isn't a bad idea but I can't figure out that we are going to eat that night before noon, like I'm gonna have that figured out the day before so I can take it our of the freezer. And on a "side" note We eat cucumbers for a side dish. Or more tomatoes. I hope you don't turn into a tomato it you eat to many of them. You know like you eat too much carrots and you start to turn orange. Or what's her name from Willy Wonka and the Chocolate Factory who ate that pill with blueberry pie in it and turned into a blueberry.Well this side dish, or you can add and make it a one dish meal, is summer squash. Seem pretty basic till you read the ingredients and you see saltine crackers. I know its strange but try it. The first time I had this I was like really this is awesome. And trust me the more cheese the better. You can never go wrong with more cheese. When I make this we just can't stop eating it. Last time I made this there was 3 of us I think we ate a whole 9 x 13 pan. Yes I am a pig but I would like to see you control yourself once you have indulged..Ok enough is enough here is the recipe.
Summer Squash Casserole
2 lbs yellow squash, cut in 3/4 inch cubes
1 cup chopped onion
1 tsp salt
1/4 tsp ground pepper
4 tbsp butter
1 cup saline crackers, cumbled
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onion; return to the pan and stir in the butter. taste and adjust seasoning, adding more salt and pepper to your taste. Butter a 1 1/2 quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350 degrees, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4-6.
On the side. If anyone lives in NH ( or any other state too) please read my other blog about my twin boys. We are having a fundraiser and silent auction for them in September and would love for you to join us.