Squash Casserole

I just love all of the fruits and veges available this time of year. One of my favorites is Squash Casserole. I am always looking for ways to improve the old favorites and by looking at other recipes I came up with the following:



3 cups summer squash (I used a mix of yellow and zucchini)

1 cup shredded carrots

1 medium onion chopped

4 eggs

½ c milk

1 can cream of mushroom soup (I actually used cream of chicken and added dried wild mushrooms – the key is the creaminess of the soup and the flavor from the mushroom)

1 ½ cups cheddar cheese, shredded

1/3 cup parmesan cheese, grated or shredded

Salt to taste

Italian Seasoning to taste (about 1 tsp – fresh basil would be great too)

1 sleeve of Club Buttery Garlic crackers, crushed (If you use regular butter crackers, add Garlic to the recipe!)



Preheat oven to 350



Slice the summer squash. Dump them into a 3 quart casserole dish with the carrots and onion.

Mix the eggs, milk, soup, cheeses, seasonings. Add 2/3 of the crackers. Pour over the vegetables and stir slightly (don’t want to crush the veges or make a mess, just get the mix incorporated a little.

Bake for 60 minutes.

Remove from the oven. Add the remaining crackers to the top of the casserole. Bake for an additional 30 minutes.



Note: Do not pre-cook the veges. It tends to make them mushy. It means you have to cook the casserole longer, but the squash comes out cooked with a toothy firmness to it, and the carrots add a nice sweetness.