Squash Casserole

I got my hair cut on Friday & my stylist, James, gave me the biggest yellow squash I've ever seen. He had buckets of them he grew on his farm. Lauren is growing squash in her yard & was talking about this awesome squash casserole she made from the Loveless Cafe cookbook. I was excited. I couldn't find the Loveless recipe, but I found one on All Recipes. It was sooo good! The main difference between the two recipes is that I used cheddar cheese & Lauren used Velveeta. Also, mine has eggs & milk; hers doesn't. Other than that, the recipes are pretty much the same.

Here's the recipe I used:

Yellow Squash Casserole

Ingredients:

• 4 cups sliced yellow squash
• 1/2 cup chopped onion
• 35 buttery round crackers, crushed
• 1 cup shredded Cheddar cheese
• 2 eggs, beaten
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 teaspoon salt
• ground black pepper to taste
• 2 tablespoons butter

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.