Squash - that yummy veggie

We love Squash - specifically yellow summer Squash. I grow it every year and also look for good buys on it at the grocery store. We like it stewed with onions, breaded and fried, lightly simmered with other veggies, just about any way you can imagine.
I recall reading a recipe a couple of years ago for Squash Casserole. I couldn't remember where or even all the ingredients so i winged it one night. Here's what I came up with:

6-8 firm Yellow Squash, cleaned and sliced 1/4" thick (you can use frozen as well, just add more cooking time)
1 small onion, diced
1 TBSP butter
Cheese Crackers (any brand will do)
1 egg
1/2 cup milk
Sliced or shredded sharp cheddar cheese (Can't tell you how much, just follow the directions)
Salt and Pepper

Start by spraying your casserole dish with cooking spray. Quickly saute' the onions in butter until opaque, set aside. Place a layer of squash, a layer of onions, a layer of crushed cheese crackers, a layer of cheese and lightly salt and pepper. Continue building your layers until your dish is full. Once it is full, put a layer of crushed crackers on top. Mix the egg and milk together and pour over the entire dish. Seal tightly with aluminum foil. Bake at 350 for about an hour - add maybe 30 minutes more for frozen squash. Uncover and place cheese on top and return to oven until bubbly and cooked to your likes.

Here is the final presentation - served with Montreal Grilled Chicken and English Peas.


This recipe is so versatile - you can substitute any vegetable and it turns out yummy. Try using chopped cabbage, sliced potatoes, add in diced chicken, you decide.  You could also use potatoes, diced ham or crumbled sausage, increase the egg and make a breakfast casserole. The possibilities are endless.