 |  |  |  |
 |  micro-steam veggies |  put together |  ready to bake |  after baking (uncovered) |
Sometimes I just get tired of the same old, same old micro-steamed yellow crookneck & zucchini squash with just butter, salt & parsley (even though my husband loves that), so when I saw the little crookneck at the grocery store (and the little ones are more tender) I thought I'd try something different. This was very fast & easy to make, and a nice change ~ lots of flavor and perfect with just about any main dish.
Cheesey Yellow Squash Casserole
3-4 small to medium yellow crookneck squash, sliced
(If the squash is thick, cut into quarters lengthwise before slicing. If it’s thin, just cut in half before slicing.)
1/2 small white or yellow onion, chopped
about 18-20 Ritz Crackers (I like vegetable or Roasted Garlic), crushed into crumbs (don't be a fanatic about it ~ some larger pieces are fine)
1/2 cup shredded cheese (I like orange & yellow blends best)
1 egg………………………………………........1/4 cup (4 TB) butter, melted
1/3 cup milk (any kind ~ I like unsweetened almond milk)
1 TB fresh parsley, chopped…………...1 tsp. dried sage, crushed
1 tsp. Kosher salt……………………….... 1/2 tsp. black pepper
***
Preheat oven to 400. Spray a 2 to 2-1/2 qt. casserole dish with buttery non-stick cooking spray and set aside (size depends on how much squash you have). You could also use a square pan, but I prefer a deeper casserole dish.
Put squash and onion into a microwave-proof dish with about 1/2" water. Cover loosely with wax paper and microwave on HIGH for 4 minutes. Drain, put into a large bowl and set aside.
In medium bowl, combine cracker crumbs, parsley, sage and cheese. Fold half of this mixture into the large bowl with the drained squash ~ reserve the other half.
In a small bowl, whisk together egg and milk, then add to squash mixture. Then mix in the melted butter, salt and pepper. Spread the squash in your casserole dish and put the remaining cheese/cracker mixture on top.
Bake (uncovered, if you want a crispy top ~ covered if you want a soft top) for about 20-25 minutes until lightly browned.
Serves 3-4 (can be easily doubled or even tripled (then put into a 9x13” pan)
Cheesey Yellow Squash Casserole
3-4 small to medium yellow crookneck squash, sliced
(If the squash is thick, cut into quarters lengthwise before slicing. If it’s thin, just cut in half before slicing.)
1/2 small white or yellow onion, chopped
about 18-20 Ritz Crackers (I like vegetable or Roasted Garlic), crushed into crumbs (don't be a fanatic about it ~ some larger pieces are fine)
1/2 cup shredded cheese (I like orange & yellow blends best)
1 egg………………………………………........1/4 cup (4 TB) butter, melted
1/3 cup milk (any kind ~ I like unsweetened almond milk)
1 TB fresh parsley, chopped…………...1 tsp. dried sage, crushed
1 tsp. Kosher salt……………………….... 1/2 tsp. black pepper
***
Preheat oven to 400. Spray a 2 to 2-1/2 qt. casserole dish with buttery non-stick cooking spray and set aside (size depends on how much squash you have). You could also use a square pan, but I prefer a deeper casserole dish.
Put squash and onion into a microwave-proof dish with about 1/2" water. Cover loosely with wax paper and microwave on HIGH for 4 minutes. Drain, put into a large bowl and set aside.
In medium bowl, combine cracker crumbs, parsley, sage and cheese. Fold half of this mixture into the large bowl with the drained squash ~ reserve the other half.
In a small bowl, whisk together egg and milk, then add to squash mixture. Then mix in the melted butter, salt and pepper. Spread the squash in your casserole dish and put the remaining cheese/cracker mixture on top.
Bake (uncovered, if you want a crispy top ~ covered if you want a soft top) for about 20-25 minutes until lightly browned.
Serves 3-4 (can be easily doubled or even tripled (then put into a 9x13” pan)
RSS Feed
