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Summer Squash Casserole

From Stones River Market

<p>Here is another recipe posted to the Market in 2009 using summer vegetables.</p> <p>I thought this was interesting using Pecans and doesn’t contain soup.</p>
Source: Not sure where this came from back then. (Entered by John Erdmann)
Serves: Serves four to six

2 lb yellow squash
1 cup chopped onion
1 tsp salt
1/4 tsp freshly ground pepper, or to taste
4 TBSP butter
1 cup saltine crackers, crumbled
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs

Step by Step Instructions
  1. Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.
  2. Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly.
  3. Serve hot.