Summer Squash Casserole

This time of year summer squash is plentiful, especially if you have a garden!  Although, I love it, my boys usually turn up their noses.  I was very intrigued when my good friend Celeste told me that she has a recipe for summer squash the her children LOVE and devour whenever she makes it.  Of course, I  had to get that recipe and give it a try!  She was right, my non-squash loving boys, shockingly loved it!    I think it has something to do with all the buttery Ritz crackers and cheese!  I can't say this is the healthiest way to make squash, but it is SERIOUSLY delicious!  Yum!  I have made it several times since much to the delight of my family.  I have to admit that in the above picture I had accidentally added too much milk.  It was still really good, but since then I have followed the recipe  better and it isn't quite so wet:)  This recipe is a keeper for sure!

Summer Squash Casserole
submitted by Melanie~The Sisters Cafe

2 cups fresh summer squash diced (I prefer a small dice)
1 small onion (or about 1/2 cup)
2 eggs
1/2 cup milk
1 sleeve Ritz butter crackers
1/4 cup butter, melted
1 cup grated cheese
salt and pepper

Combine the squash and onion in a small saucepan and cover with water.  Boil gently until tender, about 5 minutes.  Drain.  Salt and pepper to taste.  Mash the squash and onion a little, then stir in the eggs and milk.  Place in a buttered casserole dish--lately I have used my deep dish pie plate.  In a separate bowl or ziploc bag crush the crackers and add the butter and cheese.  Layer the cracker mixture over the squash.  Bake at 400 for 20-30 minutes.  Enjoy!

Recipe Source:  My Friend Celeste