All summer squash is welcomed around here with open arms (for the first week, anyway).  Like most families - my kids would tolerate it well for the first few recipes - and then they would start eyeing everything with suspicion for flecks of green & yellow. 

This recipe makes no apologies for the fact that it has squash.  But it’s more “likable” because I  decided to scoop out the seeds first.  That gives you two advantages.  One - the amount of water that seeps out of the squash as it cooks is reduced a LOT.  Two - those picky eaters spend a lot less time removing the seeds before they enjoy it. 

I also appreciated the fact that there is no “cream-of-something” soup in this recipe.  It doesn’t need it.  The Ritz cracker crumbs, egg, and milk add a great texture to the casserole without adding condensed soup. 

Then... there’s the cheese.  Squash is so bland that it really needs something to get you invested in a dish where it is the main ingredient. 

I decided to use my microwave to pre-cook the squash and onion - couldn’t be simpler.  From start to finish - this took me about 15 minutes to get ready to bake in the oven.  Another half hour to bake - and you have a delicious (non-seedy) side dish that is a great addition to a summer meal. 

Recipe source:  adapted from butterybooks.com  (which has some fun book suggestions for summer reads)

Ingredients:

2 lbs yellow squash (about 4 cups)

1/2 large onion, chopped

1 sleeve of Ritz crackers (about 35 crackers), crushed

1 cup (+ or -) cheddar cheese, grated

2 eggs, beaten

3/4 cup milk

1/2 cup butter, melted

Salt & pepper to taste

Dried parsley, optional

Directions:

Preheat oven to 375°.

Slice squash about 1/4” thick.  (*Note - I quartered my squash and used an ice cream scoop to remove the pulpy seeds first)

Place in microwave safe dish.  Sprinkle with chopped onion.

Cover and microwave about 5 minutes on high - or until squash is limp and tender-crisp.

Drain well.

Combine crushed Ritz crackers with salt & pepper, parsley (optional), and 1/2 of the grated cheese.  Stir well.  (I shake mine in a ziploc bag)

Fold 1/2 of the cracker/cheese mixture into the hot squash/onion mixture.

Now combine the eggs and milk, then pour over squash/cracker mixture.  Fold in until well combined.

Pour in half of the melted butter, stir well.

Pour into a baking dish (9” x 13” if making the recipe as given, or an 8” pan if you halve the ingredients)

Sprinkle with additional grated cheese if desired.

Sprinkle with remaining cracker/cheese mixture.

Drizzle with remaining 1/4 cup melted butter.

Bake in preheated oven for about 30 minutes until browned & bubbling.