Yellow Squash Casserole
2 pounds of yellow squash (about 4 cups)
1/2 large onion, chopped
1 sleeve of Ritz Crackers (about 35 crackers)
1 cup cheddar cheese
3/4 cups milk
1/4 cup Epicurean Butter Extra Virgin Olive Oil
salt and pepper to taste
Preheat oven to 400 degrees F.
Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside.
In medium bowl, combine cracker crumbs and cheese.
In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture.
In a small bowl, whisk together egg and milk, then add to squash mixture.
Add half of the1/4 cup of Epicurean Butter Extra Virgin Olive Oil to the squash mixture. Season with salt and pepper.
Spread squash mixture into 9 x 13″ baking dish. Top with remaining crackers and pour remaining Epicurean Butter Olive Oil over dish.
Bake at 400 degrees F for 25 minutes until lightly brown.