Summertime Squash Casserole

Items needed:

4 cups Squash (sliced thick and halved)

20 Saltine Crackers (crushed)

1 ½ cups Shredded Cheddar Cheese, plus

1/2 cup Shredded Cheddar Cheese (for topping)

1/4 cup Milk

2 large Eggs (beaten)

1/4 teaspoon Salt

1 Tablespoon Margarine (for topping) Non-Stick Cooking Spray

Preheat the oven to 350 degrees. Spray a 1.5 quart baking dish or an 8×8 inch pan with cooking spray, then set aside. Bring a large pot of water to a boil over moderate heat (a little above medium). Add squash and cook for 17 minutes, then drain in a colander. Place the squash in a large mixing bowl and break them up slightly with a spoon. With a couple of paper towels, absorb some of the water from the squash. Just do this once. The remaining water will keep the casserole from being too dry. Add the crushed saltine crackers, 1 ½ cups cheese, milk, eggs and salt, then stir until combined. Pour into the baking dish. Sprinkle the top with the remaining ½ cup cheese. Cut the margarine into small pieces and spread over the top of the casserole. Bake uncovered on the 3rd (middle) rack for 20 minutes.

Kid Friendly Recipes from the Kitchen of Azure Rountree is available at The Advance. A portion of the proceeds from every book sold will go to benefit children with special needs.