This recipe was shared with me by a dear myspace friend, Patricia Joy. As my garden is currently abundant in yellow summer squash, I was quite pleased to receive this and with how well it turned out.
3 lb. yellow squash
2 T. butter
1 small onion
salt & pepper to taste
1/2 cup milk
2 large eggs
1 cup grated cheese
1 cup cracker crumbs
1/2 stick margarine, melted
Generous sprinkling of nutmeg (“do not omit”) recipe book says!
Wash and cut squash into small pieces, cook w/onion in salt water until tender. (do not overcook) Drain well. Add salt, pepper, butter and nutmeg. Combine milk, beaten eggs, cheese and margarine. Mix well with squash. Spoon into shallow casserole. Top with cracker crumbs sautéed in butter or dot with butter.
Bake at 325 degrees for 25-30 minutes. Enjoy!
*I substituted 1/2 cup Smart Balance Omega Oil for the margarine.
*I sautéed grated squash and chopped onion together instead of boiling.
*I used a lot of squash so had to bake longer.
*I mixed some of the cracker crumbs into the casserole itself to add flavor and soak up some of the extra liquid. If you use as much squash as I did, an extra egg might help thicken the mixture as well.