Squash Casserole = Crazy Delicious

This is some serious comfort food:

5-6 Medium squash (summer & zucchini), or about 5 C, sliced thin
1 Medium Onion, sliced thin
1 Green bell pepper, diced
1/2 C Milk
1/4 C Sour cream
2 Eggs, beaten
1 C Sharp cheddar, shredded
1 Sleeve Ritz-type crackers (35), crushed
2 T butter
Salt & pepper, 1/4 t each
Dash cayenne

Add onions, squash, bell pepper, seasonings and butter to pan, and saute 10-15 minutes, or until soft (but not mushy). Meanwhile, mix eggs, milk and sour cream in a large bowl. Set aside. Mix shredded cheese and crushed crackers in small bowl and set aside.

Remove vegetable mixture from heat and allow to cool for a few minutes. Add this to the egg mixture and combine. Add half of the cracker/cheese mixture and stir again. Pour mixture into a 8 X 8 baking dish and top with remaining cracker/cheese mixture.

Bake at 350° for 20-25 minutes, or until golden brown and bubbly.

Be nice. Try to share.