Summer Squash Casserole

1. 1

   Preheat oven to 400 degrees.

2. 2

   Place squash and onion in a large skillet; pour in just enough water to cover the bottom of the skillet.

3. 3

   Cover with a lid and cook over low heat until squash is tender, about 5 minutes.

4. 4

   Drain well.

5. 5

   In a medium bowl, mix together cracker crumbs and cheese.

6. 6

   Stir half of the cracker mixture into the cooked squash and onions.

7. 7

   In a small bowl, mix together beaten eggs and milk.

8. 8

   Stir egg mixture into squash mixture, followed by 1/4 cup melted butter, salt and pepper.

9. 9

   Mix well, then spread into a 9X13-inch baking pan.

10. 10

    Cover top with remaining cheese and cracker mixture.

11. 11

    Dot with 2 tablespoons butter.

12. 12

    Bake in preheated oven for 25 minutes, or until heated through and browned on top.

* Per serving · 4 servings · Values may vary.