Squash Casserole

This recipe is so good. It's not exactly low fat after I added the Ritz crackers and all the butter, but it's the best squash casserole I've ever had.

Ingredients

2 pounds yellow squash, cut in 3/4-inch cubes

1 cup chopped onion

1 teaspoon salt1

1/4 teaspoon freshly ground pepper, or to taste

water

7 tablespoons butter, divided

1/4 cup milk

1 cup shredded Cheddar cheese

1 sleeve of Ritz crackers, crumbled

Preparation

Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in 4 tablespoons of butter. Taste and adjust seasonings, adding more salt and pepper to your taste. Mix in milk and cheese.

Mix Ritz crumbles with 3 tablespoons of melted butter.

Grease a 9 x 13ish size baking dish well. Pour squash mixture into casserole dish. Layer Ritz crumbles over top of casserole. Bake at 350°, uncovered, for 20 minutes, until the squash casserole is bubbly. Serve hot. Serves 4 to 6.

*Recipe adapted from http://southernfood.about.com/od/summersquash/r/bl90814g.htm

-Sarah