When the garden starts really producing and you have zucchini squash coming out your ears then fix this recipe for zucchini casserole. It is quick to make and it tastes quite good.
Ingredients:
- 1 medium squash peeled and cubed (I have always used zucchini)
- 2 tablespoons margarine
- 1/2 cup bread or cracker crumbs (I prefer club crackers)
- 2 tablespoons grated onion.
- 1 teaspoon salt (I sometimes use 1/2 tsp salt and 1/2 tsp onion salt)
- 1/4 teaspoon pepper
- 1/4 cup milk
- 1 egg (beaten)
- 1/2 cup grated American cheese.
Directions:
Cook squash in small amount of boiling, salted water until tender. Add margarine, cracker crumbs, onion, salt, pepper, milk, egg, and 1/4 cup of the grated cheese. Mix well and pour into a buttered casserole. Top it with the remaining cheese. Bake at 350 for about 25 minutes.