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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Loosely cover the casserole with aluminum foil halfway through the baking time so that the crackers don't overcook. Ingredients:
1 1/2 pounds zucchini squash, sliced |
1 1/2 pounds yellow squash, sliced |
1 onion, chopped |
1 egg, beaten |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup butter, melted and divided |
2 cups round buttery crackers, crushed |
Directions:
1. Cook zucchini and squash in boiling salted water until tender, about 12 to 15 minutes; drain and mash. Add onion, egg, salt, pepper and half the melted butter.
2. Pour mixture into a greased 13 x9 baking pan. Sprinkle with cracker crumbs; drizzle with remaining butter. Bake, uncovered, at 350° for one hour.
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