Since it is squash season, we have a really great squash casserole recipe for you today using yellow summer squash. If you are one of the lucky ones who has a vegetable garden, then your cup is probably running over about now. The good thing is that squash is easily available at farmers’ markets across the country for those of us who don’t have veggies growing in our back yards. I put this casserole together, and the wow factor is definitely the little bit of basil that is added. Basil and squash aren’t a common combo, but the herb amps up the flavor just the right amount.
3 medium sized squash, sliced very thinly
1 onion, chopped
1 cup cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 sleeve saltine crackers, crushed
1 1/2 cups milk
1/4 cup chopped basil
5 slices bacon cooked to crispness and broken into pieces
Preheat oven to 350 degrees. Spray a casserole dish with vegetable spray. In a bowl combine squash and onion. In another bowl mix cheese, salt, pepper, egg, milk, basil, and crackers together. Add to squash and onion, and stir to mix. Pour into casserole dish and top with the bacon pieces. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 minutes more. Remove from oven and let sit for 10 minutes before serving.
Thank you so much for stopping in. Remember to check back in with us tomorrow for The Seasons’ Saturday Selections. And by the way, if you would like to receive us in your email inbox six days a week, you can subscribe here. Have a great week-end. We’ll be celebrating Grandma H’s 90th birthday.