Summer Squash Casserole - zucchini

Method

• Start by preparing the squash.
• Slice the squash into thin circles and cut the onion into strips.
• Saute the squash and onions together in butter and set them on paper towels to help absorb the oil and water.
• You don't want your squash too soggy or you'll get a watery casserole.
• Preheat the oven to 350F.
• "Slice" a carrot in to thin strips using a vegetable peeler.
• Combine the squash, onions, carrots, white cheddar, condensed soup, egg, and a handful of cracker crumbs in a large mixing bowl and mix.
• Place the mixture in a 9X13 casserole dish and bake at 350F for 30-45 minutes.
• Remove from the oven and top with remaining cracker crumbs.
• Bake an additional 5 minutes or until the crackers brown slightly.