RECIPE FINDER: Yellow Squash Casserole

Ronni Biolosky from Cleveland was looking for a recipe for a squash casserole similar to one she had enjoyed recently at a dinner party. She said it was made with yellow squash and probably had egg and cheese in it as well.

Holladay Bank from Butler, Md., sent in a recipe for a yellow squash casserole that she found on allrecipes.com. She says that she is not much of a cook but that this casserole is very easy to make, goes well with just about any main course and always seems to be a crowd-pleaser.

When I tested the recipe, I decided to use a combination of yellow squash and zucchini because I thought it would be look pretty. Also, as the recipe notes, this could be made using low-fat ingredients without sacrificing too much flavor.

This casserole is ideal to serve for company because it can be assembled ahead of time and baked off just before dinner.

A delicious marriage of squash, cheese and crunchy crackers, this dish will likely convert even the vegetable-averse eater.

YELLOW SQUASH CASSEROLE
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Yield: 10 servings

4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed (such as Ritz)
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cups milk
1/4 cup butter, melted
1 teaspoon salt
Freshly ground pepper, to taste
2 tablespoons butter

Procedure:
1. Preheat oven to 400 degrees.
2. Place squash and onion in large skillet over medium heat. Pour in small amount of water. Cover and cook until squash is tender, about 5 minutes. Drain well and remove to large bowl.
3. In medium bowl, mix together cracker crumbs and cheese. Stir half the cracker mixture into cooked squash and onions.
4. In small bowl, mix together eggs and milk, then add to squash mixture. Stir in melted butter and season with salt and pepper.
5. Spread into greased 9-by-13-inch baking dish. Sprinkle with remaining cracker mixture and then dot top with 2 tablespoons butter.
6. Bake 25 minutes, or until lightly browned.