I was tempted to call this post ” How to eat squash every day and not want to kill yourself”, but at the risk of offending someone I decided to rename it as you see here. Yes, I know, it’s yet another squash recipe, but at least it’s a switch from zucchini to yellow squash, and I think it just may be one of the best ones for yellow, summer squash. This is the way my mother always, well almost always, fixed it, and we loved it. So why mess with a good thing?
Summer squash can be pretty boring, when simply cooked and seasoned with salt, pepper and a little butter. But when you bake it with cheddar cheese, and a topping made from Ritz cracker crumbs, magic happens. This casserole and a green tossed salad satisfies me as a whole meal. Mr. D., however likes a little meat with most of his meals so I served it with this chicken and some pasta. Can’t tell you how good it was! 😀
SUMMER SQUASH CASSEROLE
Yield: makes 4 – 6 servings
Here’s what you need:
- 2 yellow squash, about a pound or a little less, cut into 1/4-inch slices
- 3 scallions, white and green parts, sliced
- 1 egg beaten
- 1/2 cup Ranch Salad Dressing (light or low fat is OK)
- 3/4 cup shredded, mild cheddar cheese
- 8 – 10 Ritz crackers, crushed
Here’s how to make it:
1. Preheat oven to 350*F. Lightly spray a 1-qt. casserole with non-stick cooking spray.
2. Combine all ingredients in a large bowl. Spoon into the casserole.
3. Top with cracker crumbs.
4. Bake for 35 – 40 minutes or until heated through, and squash is tender.
These are some ways that I have varied this dish: substitute zucchini for half the squash, add some grated carrot for some added color. You can use reduced-fat Ritz crackers with good results, regular onions instead of scallions, Southwestern or Bacon Ranch dressing. Add a can of diced green chilies for a little more zing, and use shredded Mexican Blend cheese. YUM! All are good. Let your imagination run wild with this one.
SOURCE: Family recipe, don’t know its origins