Friday, August 1, 2014
2 lbs of squash (about 6) –diced into half moons
1 medium onion, sliced
1 sleeve of Ritz crackers
1 cup of cheese (cheddar, Colby jack, or pepper jack)
2 large eggs
¾ cup of milk
1 stick of butter (melted)
Salt & pepper
In a bowl, combine the sleeve of crackers (crushed) with half of your shredded cheese and set aside. Whisk the milk & eggs together. In another large bowl, combine your squash & onion, put in half of the cracker mixture and then add all of the milk/eggs. Season with salt & pepper and pour half of the melted butter in and combine. Spray a 9x13 casserole dish with cooking spray and put in the squash mix-top with the remaining cracker mix and then pour the remaining butter on top. Add extra shredded cheese on top if you like. Bake at 400 for 30 minutes, or until bubbly and brown.
I took my leftovers to work and they ate it up within minutes!