Saturday, July 30, 2005

Don't like squash? Well, try this recipe and you may change your mind...

Squash Casserole

2 pounds of squash, sliced. I use assorted yellow, crookneck, zucchini etc. The more colors the better!
1 cup of water
2 small onions, minced
2 TBS butter, melted
1-1/2 cups shredded sharp (or extra sharp) cheddar cheese. I always use extra sharp.
1-1/4 cups Ritz cracker crumbs
¼ teaspoon salt
¼ teaspoon pepper
4 slices of bacon, cooked and crumbled
2 large eggs, lightly beaten

Combine squash and water in a large saucepan. Bring to a boil. Cover and reduce heat and simmer for 15 minutes or until squash is tender. Drain well, and then mash. Drain again and set aside.
Sauté onion in butter in a large skillet over medium high heat until tender.
Combine squash, onion, cheese, 3/4 cup of the cracker crumbs, salt, pepper, bacon and the eggs. Stir well.
Spoon mixture into a lightly greased 2-quart casserole dish, sprinkle with the remaining ½ cup of cracker crumbs.
Bake uncovered, at 350 degrees for 40 or 45 minutes…until thoroughly heated.

This is a dynamite dish and I will often experiment with added or changed ingredients. For instance, I like to use some fancy sausage instead of the bacon. Trader Joe will have sausages, such as chicken pesto, at a pretty good price. Let your imagination be your guide. I also like to add Cholula hot sauce, maybe a teaspoon. For added color, you could throw in some cherry tomatoes, maybe a dozen.

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