8 medium summer squash (or 12 small)
1 medium sweet onion
1 T. olive oil
1 egg
1 1/2 cups shredded sharp cheddar cheese
1/2 c. milk
4 T margarine
1 1/2 stacks Ritz crackers
1/2 t. salt
1/4 t. pepper
Sautee sliced summer squash and onion in 1 T. olive oil until tender.
(Hint: Slice squash at least 1/2″ thick…they cook down a lot.)
Mix egg, 1 cup of cheese, milk, melted margarine, salt, pepper, and 1 stack of crushed Ritz in a bowl.
Spread this mixture in the bottom of an 8x8 casserole dish.
Drain squash and onions, and gently place on top of “crust.”
Sprinkle with 1/2 cup of cheese and 1/2 stack of crushed Ritz.
Bake at 375 degrees for about 30 minutes until casserole is bubbly and Ritz on top are golden brown.
*As pictured, recipe is doubled and in a 11x15 dish.
1 medium sweet onion
1 T. olive oil
1 egg
1 1/2 cups shredded sharp cheddar cheese
1/2 c. milk
4 T margarine
1 1/2 stacks Ritz crackers
1/2 t. salt
1/4 t. pepper
Sautee sliced summer squash and onion in 1 T. olive oil until tender.
(Hint: Slice squash at least 1/2″ thick…they cook down a lot.)
Mix egg, 1 cup of cheese, milk, melted margarine, salt, pepper, and 1 stack of crushed Ritz in a bowl.
Spread this mixture in the bottom of an 8x8 casserole dish.
Drain squash and onions, and gently place on top of “crust.”
Sprinkle with 1/2 cup of cheese and 1/2 stack of crushed Ritz.
Bake at 375 degrees for about 30 minutes until casserole is bubbly and Ritz on top are golden brown.
*As pictured, recipe is doubled and in a 11x15 dish.
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