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Verse for Today

"I will instruct thee and teach thee in the way which thou shalt go; I will guide thee with mine eye." Psalm 32:8

Wednesday, June 8, 2011

Recipe: Squash Casserole

This is a great way to use some of your summer squash!

½ stick of butter
1 quart squash (frozen or fresh), sliced
1 onion, sliced
½ cup evaporated milk
¾ cup grated cheese (cheddar)
Salt and pepper to taste

1 ½ cups cracker crumbs
2 Tablespoons melted butter

Sauté squash and onion in butter till tender. Add cheese. Stir till melted. Add evaporated milk, salt and pepper; stir. Pour into casserole dish. Top with buttered cracker crumbs. Bake at 350˚ until the topping is slight browned (approximately 30 minutes).

Note: We have only tried this recipe using crook-neck yellow squash, but others might work just as well.

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