Fresh Squash Casserole with Cheesy Toppy

  • Yield: servings

"I am a retired school cafeteria worker. This dish was a favorite with teachers for 29 years."


3cups zucchini or yellow squash, sliced
1/4cup onion, chopped
4tablespoons margarine
2 eggs, beaten
1/4cup milk
1/2teaspoon salt
1/2teaspoon pepper
1cup sharp cheese, grated
1cup Ritz crackers, crushed


  1. Preheat oven to 350 degrees. Saute squash and onions with the margarine until tender. Drain. Add remaining ingredients, except cheese and crackers. Spoon into a 9-by-13-inch casserole dish and top with cheese and crackers. Bake for 20 minutes.

Tips from our Test Kitchen: For a lower-fat version of this recipe, hold the cheese and top casserole with cracker crumbs only.

Recipe by Mildred Bunn, Hueytown, Ala.