Yellow Squash Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs crookneck yellow squash or 2 lbs other yellow squash
• 1/2 cup coarse-chopped carrot
• 1/4 cup butter
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 1/4 cups ritz cracker crumbs
• 1/2 cup grated cheddar cheese
• 1 dash hot pepper sauce, such as louisiana hot sauce
• 1 dash salt
• 1 dash pepper
• 2 eggs, light beaten

Recipe

• 1 preheat the oven to 350 degrees.
• 2 butter a medium baking dish.
• 3 slice the squash lengthwise into quarters, then cut into 1/2 inch thick wedges.
• 4 place the squash and carrots in a saucepan, barely cover with water and salt well.
• 5 bring to a boil, reduce heat to medium and cover.
• 6 cook about 20 minutes, until the vegetables are very soft.
• 7 meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat.
• 8 stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes.
• 9 add the garlic and cook an additional minute.
• 10 scrape the mixture into a mixing bowl.
• 11 wipe out the skillet, return to medium-low heat, and add to it the remaining tablespoon butter.
• 12 stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. scrape them onto a small plate and reserve them.
• 13 drain the squash mixture, mashing the vegetables just a bit. spoon it into the mixing bowl.
• 14 stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce.
• 15 salt and pepper generously to taste.
• 16 stir in the eggs and spoon the mixture into the prepared baking dish.
• 17 scatter the toasted cracker crumbs over the top.
• 18 bake uncovered for about 30 minutes, until golden brown and lightly firm in the center.
• 19 serve hot.