Susan’s Summer Squash Casserole Recipe:

[jrittenhouse]

Stolen, but quite good.  Highly recommended and after the cut.



A summer squash casserole with cheese and crumb topping.
Ingredients:

• 2 pounds sliced yellow summer squash
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 4 ounces butter
• 1 1/2 cups shredded mild Cheddar cheese or Monterey Jack
• 1 cup buttery crackers, crumbled
• 1/2 cup evaporated milk
• 2 eggs, beaten
• black pepper to taste

Preparation:

Boil sliced squash in water with salt and sugar until just tender. Drain well and add butter, 1 cup of the cheese, 3/4 cup cracker crumbs, milk, eggs, and pepper. Mix well and pour into a buttered 2-quart casserole or baking dish. Sprinkle reserved cheese and cracker crumbs over the top. Bake this summer squash casserole for 30 to 45 minutes at 325°.
Summer squash casserole serves 4 to 6.