We finally set up a new garden this year (it's been 3 years since we moved from our old house, and thus 3 years since we've had a garden!)...and one of the things I'm most excited about is that this year Derek has outgrown his allergies to milk, wheat, and eggs!!!! And that means...we can make Dana's Squash Casserole!
Between this recipe and my grandmother-in-law's Squash soup recipe, I'm praying we get a super huge harvest of squash this year!!!!! :)
This is totally worth making! It's a-mazing!
3 lbs (or 10 medium-small) yellow squash and/or zucchini
1 large onion, chopped
1/2 cup butter, melted
4 eggs, beaten
3 Tablespoons sugar
salt and pepper
1 teaspoon baking powder
1/4 lb white crackers, crumbled
shredded cheddar cheese
1. Trim ends and thickly slice squash/zucchini. Boil in deep pot for 15-20 minutes; drain and press out as much water as possible. Finely chop.
2. Preheat oven to 325 degrees. Saute onion in butter. Add to squash and mix well. Mix in eggs, sugar, salt, pepper, and baking powder. Stir in cracker crumbs. Mix well. Place in buttered 2-quart casserole dish and bake for 25 minutes.