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Squash Casserole (a Holiday Fave)




Source of Recipe


S. Bernard


Recipe Introduction


The amounts really depend on what size casserole dish you are trying to
fill. I have approximated everything (I always cook like this, sorry).
This
is an easy holiday recipe and can be made as large as you need for
those
holiday gatherings. Even ppl who hate squash love this casserole!



List of Ingredients




* 1/4 c diced sweet onion
* 1 tbsp olive oil
* 1/8 tsp pepper blend
* 1/8 tsp salt
* 1/4 tsp Lawry's garlic salt
* Fresh yellow squash and zucchini sliced. (4 Cups or so)
* I pkg sliced white mushrooms
* 1 beaten egg
* 1-2 c shredded cheddar and Velveeta cheese
* 1-2 c finely crumbled Ritz crackers
* 1/2 c melted butter or margarine (optional)
* 1 tbsp freshly chopped parsley (or you can use just a tad of the
jarred
spice)


Recipe



In a large sauté pan, add first 5 ingredients. Sauté until onions are
clear
in colour. Add squash, zucchini, and mushrooms. Sauté until veggies are
tender (but not mushy). Drain water from veggies and put into a large
bowl.
(At this point, you can taste the veggies for flavour. Add more Lawry's
garlic salt, and pepper as desired). Mix in egg and 1/2 cheese mixture
and
toss lightly. Pour contents into casserole dish. Top casserole dish
with
remaining cheese mixture. Top cheese with crumbled Ritz crackers
(approx 1/4
in). Lightly drizzle with melted butter (optional). Sprinkle parsley on
top.
Cover casserole dish and bake in oven @ 400 until bubbly (approx 15-20
mins). Remove tin foil and bake for an additional 5 minutes, or until
crumb
topping lightly browns. Serve and enjoy:)

(Casserole can be made the night ahead and saved in fridge until time
to
bake the next day).