"Do vegetarians eat animal crackers?"--Unknown

Summer Squash Casserole Recipe

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This recipe for Summer Squash Casserole, by , is from Dell Children's Medical Center ER Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Janda

Category:
Category:

Ingredients:  
Ingredients:  
in yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1 egg, lightly beaten
1 cup low-fat sour cream
1 sleeve buttery round crackers ( I use Ritz whole wheat), crushed, divided.
2 cups shredded sharp Cheddar cheese, divided

Directions:
Directions:
Preheat oven to 350 F. Grease a 2 - 2.5-quart casserole dish. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes. Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, ⅔ the crackers, and ⅔ the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and rackers Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

Personal Notes:
Personal Notes:
Submitted by Sarah Janda

 

 

 

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