Summer time + Squash Galore

It's hot. Garden is producing. And I’ve got yellow squash-a-plenty.


So, I whipped up some squash casserole because garden stir fry really is getting old. I love y’all as much as I love this casserole and I want you to try it.


Yes, even you with kids! It’s cheesey and yummy and your kids will love it as much as my picky eaters do! My kids stink at eating vegetables so I am constantly trying to find ways to make them, create them and hide them in lots of dishes. This casserole is topped with buttery crackers thrown in more butter and just makes the whole dish complete.


Every time I've made this for family, get-togethers, a new mama or funeral you name it, it's a hit!

Ingredients:

8 TBSP salted butter (1 stick) salted

1 medium yellow or white onion, finely chopped

2 lbs yellow summer squash, de-seeded and coarsely graded

4 large eggs

1/2 cup heavy whipping cream

1 1/2 tsp salt

1/2 tsp ground pepper

One 4 ounce can diced green chilies- do not drain

8 ounces Velveeta

1 sleeved buttered wheat crackers (Ritz Wheat)

Directions:

  • Preheat oven to 350F. Grease a 9x13 baking dish.
  • Grab a large skillet and melt 4 TBSP butter on med/high heat. Add the onion and sautéed it until translucent and fragrant.
  • Add squash to pan with onions and cook for about 5 min. or until tender. Add can of green chiles, juices and all to pan as well. Cook until most of liquid has evaporated.
  • In a medium bowl, whisk the eggs and cream. Stir into squash mixture and add salt and pepper. Stir in your Velveeta.
  • Pour mixture into your baking dish that is just sitting there waiting to do it's job ;)
  • Melt other 4 TBSP of butter and add to crushed up Ritz crackers and stir together in a bowl. Sprinkle mixture over the top of casserole mixture.
  • Bake for about 30 minutes or until top is golden brown.
  • Once you pull it out of the oven, let it sit for about 10-15 minutes on counter to cool and finish setting.
  • Leftovers are great and like any other casserole, they are arguably better the next day.

Makes about 15 servings.