Squash Casserole

When I make this recipe I find that even some of our non vegetable eaters will actually gladly scoop some of it onto their plates (cheese and crackers definitely help influence the decision!).  I adapted it slightly from the recipe on Christy Jordan's Southern Plate blog.  If you haven't ever visited her site, I suggest you check it out not only for her many wonderful down home recipes but for her heart warming stories to go along with all of them.  Reading her website makes you feel as though you are on the front porch sipping tea with a friend listening to stories about family and friends. 

Ingredients

3 medium yellow squash chopped into quarters (approx. 4 cups)

1 small onion chopped

12 buttery round crackers (such as Ritz)

1 cup shredded Cheddar cheese

2 eggs, beaten

1/2 cup milk

2 T. butter, melted

1/2 tsp. salt

1/2 tsp. ground black pepper

2 T. butter

Instructions

Preheat oven to 350°F. Butter a casserole dish. Place squash and onion in a large skillet over medium heat and cover with water. Cook until squash and onions are tender, about 5-10 minutes. Drain well. Add 2 T. butter and let melt. In small bowl, mix together milk and two eggs. In medium bowl, crush crackers. Remove 2 T. and set aside. To the bowl add cheese, salt and pepper and stir. Add the squash. Pour in milk and egg mixture and stir well. Pour into casserole dish. Top with remaining crumb mixture and bake at 350°F for 25-30 minutes, or until top is browned.