6/26/2023 – This was a great dish made with yellow squash and zucchini from the garden. It was inspired by the recipe here.
Ingredients
- 3 lb yellow squash, sliced and the large ones chopped
- 1 small diced yellow onion
- 10.5 oz can cream of chicken soup
- 1 C mayonnaise
- 1 egg
- 8 oz shredded sharp cheddar cheese
- salt and fresh ground black pepper to taste (i.e. shook on till it looked right)
- Pinch of Red Pepper flakes from our garden
- Topping
- 2 sleeves of Ritz crackers, crushed
- 1 stick melted butter
Instructions
- Preheat oven to 350°F.
- Mix together the soup, mayo, eggs, cheese, onions, salt, and pepper. Pour over squash. Stir to distribute then pour it into a casserole dish.
- Crush crackers while in “tubes” wrapped in a towel and beaten with a meat mallet.
- Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist.
- Drizzle on top of the casserole.
- Bake at 350°F until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning.
- Then uncover and bake for an additional 20 minutes until golden brown on top.
7/1/2023 – Made for Outcasts Lunch at Jan & Frank Carter’s with yellow squash and zucchini in large chunks that when cooked for the time above were still firm to a bit crunchy.
