Chandra

Summer Squash Casserole

2 lbs. yellow squash, coarsely cubed
1 large onion, coarsely chopped
1 t salt
1/4 t freshly ground pepper (or more)
water
4 T butter
1 C saltine crackers, crumbled
1/2 C milk
1 C shredded Cheddar cheese
1/2 cup pecans, finely chopped

Place the squash, onion, salt, and pepper in a large saucepan. Add a little water. Cover and cook the squash until soft, stirring now and then to prevent scorching. Drain the squash, then place in a bowl and stir in the butter. Taste and add more pepper if wanted. Add the salt.

Preheat oven to 350 degrees. Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash, and turn into the casserole dish. Pour the milk over the squash and sprinkle with the cheese. Bake, uncovered, 20 minutes, until the milk is absorbed, the squash is bubbly, and the cheese is melted. Remove from the oven, let stand 5 minutes, then serve hot. This recipe is easily doubled. Bake it in a large shallow baking dish to permit evaporation of moisture in the squash.