It's squash season here on the Alabama gulf coast, so we headed out to a local u-pick farm and loaded up.
With all the fresh picked squash, I wanted to make a casserole and today was the day, to do just that. This was my first time to try this recipe and I decided to put a twist on it, so I added some bacon bits...on my that was a GREAT IDEA!!! If you try this recipe, I hope you enjoy it as much as we did.
Cheesy Squash Casserole
6 medium yellow squash, chopped fine
1⁄2 cup onion, chopped
1 teaspoon salt
3⁄4 cup cheddar cheese, shredded
1⁄3 cup milk
1 cup Ritz cracker, crushed
1⁄2 cup butter, melted1/2 pkg. Real Bacon Bits
- Remove ends of squash and discard. Chop or cut squash into small fine pieces. Add salt to water and boil squash and onion until tender for approximately 15 minutes. Drain well.
- In a medium size bowl, mix cheese with squash mixture. Beat eggs and stir into milk. Add to squash mixture.
- Pour one-half of squash mixture into a 2 quart casserole baking dish. Sprinkle 1/2 cup of cracker crumbs over and pour 1/2 of melted butter. Pour remaining squash mixture and repeat with remaining crumbs and melted butter on top.
- Bake in a 350 degree oven for 25 minutes.
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