Fresh Squash Casserole

[nrode]

Fresh Squash Casserole

 3 cups zucchini and/or yellow squash scrubbed and sliced about ¼ inch thick
 ¼ cup chopped onion ( I think a sweet onion, Spanish or vidalia makes this dish
 taste best)
 4 tablespoons margarine or olive oil
 2 eggs beaten
 ¼ cup milk
 salt and pepper to taste
 1 cup sharp cheddar cheese (colby, or jack cheese also work well or any combination) grated.
 1 cup crushed Ritz crackers (Italian style bread crumbs are a good alternative)
 1 or 2 fresh sliced tomatoes (plum tomatoes work well), optional.


 Preheat oven to 350º.
 Sauté squash and onions in margarine or olive oil til tender. Drain.
 Add remaining ingredients, except cheese, crackers and tomatoes.
 Spoon into 9 x 13-inch casserole dish.
 Top with tomatoes, then cheese then crushed crackers.

 Bake for 20 minutes at 350º.

To add an Italian flair to this recipe use mozzarella and Parmesan cheese as the topping and sprinkle squash and onions with oregano and garlic when sautéing. You can also add a small 15 oz can of Italian Seasoned chopped tomatoes in place of tomato slices.