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Butcher’s block - Oct. 23, 2013

With the holidays quickly approaching I begin to feel the whirlwind of excitement and also that sudden ping of dread deep in the pit of my stomach. Over the next few weeks I will be passing along a few of my favorite holiday recipes to help even the most novice of cooks prepare a perfect holiday meal!

Simple Squash Casserole

4 cups sliced yellow squash

1/2 cup onion

1 cup shredded cheddar cheese

2 beaten eggs

3/4 cup milk

1/4 cup melted butter

1 tsp salt

Black pepper to taste

2 tbsp butter

35 Ritz crackers

Preheat oven to 400 degrees. Place squash and onion in skillet and cook over medium heat. Pour in small amount of water and cook until tender. Drain well and set aside. In medium bowl mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In separate bowl mix together milk and eggs, and add into squash mixture. Stir in 1/4 cup melted butter and season with salt and pepper. Spread into 9x13 baking dish. Sprinkle with remaining cracker crumbs and two dots of butter. Bake in oven for 25 minutes or until golden brown.

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