Scrumptious Squash Casserole

As usual we went to the Farmer’s Market yesterday to pick up some organic pasta, fruits, and veggies. I bought a yellow squash and I didn’t really know how I was going to prepare it. So I searched on line for a recipe and found this one. Not only did I have all these simple ingredients, but it was quick and easy to prepare and best of all: DELICIOUS!!! Everyone in my family ate it up! And that is saying a lot since my husband grew up on canned veggies, and my kids are 3 and 2!!!

Southern Squash Casserole

A squash casserole with pecan or bread crumb topping, along with cheese and onions.
2 pounds yellow squash, cut in 3/4-inch cubes
1 cup finely chopped yellow onion
1 teaspoon salt
1/4 teaspoon freshly ground pepper, or to taste
4 tablespoons butter
1 cup caesar croutons, crushed
1/2 cup milk
1 cup shredded Cheddar cheese
1/2 cup corn flakes

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; Put in a large mixing bowl and beat with electric mixer for 2 minutes. This will provide some smoothness and yet some chunks of squahs will remain intact. Stir in the butter. Stir in the crushed croutons.

Taste and adjust seasonings, adding more salt and pepper to your taste. (I don’t add anything here at all!)

Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and cornflakes.

Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve