special submission: cheesy summer squash bake

So, let’s start with the fact that it snowed yesterday. I’m just going to leave that there.

Ryan and I are knee-deep in boxes and not even finished moving yet. Our stuff is occupying three separate apartments, and the new place doesn’t have internet yet (tomorrow!). We decided to take a break this week, as we’re both physically and mentally exhausted, and we’ll pick up the moving festivities again this weekend. Hopefully after a trip to Ikea, we’ll be ready to really unpack.

I’m really loving the new neighborhood and the apartment is gorgeous and sunny. I just can’t wait to be settled.

We’re living off of take-out right now, so I don’t have any of my own recipes to share. But my grandma, while reading my blog, saw I had a little squash obsession and asked if she could submit her own recipe. Imagine my surprise when she sent along a recipe with photos and everything! Since she’s the reason for my blog’s namesake, how could I say no?

So here it is, my grandmother’s cheesy squash bake. It looks delicious. I can’t wait to give it a try.

Cheesy Summer Squash Bake

cheesy squash bake
 
Prep time
Cook time
Total time
 
This cheesy squash bake can be frozen and reheated later.
Author:
Recipe type: dinner
Yields: 6
Ingredients
  • 3 med yellow squash, sliced
  • 1 teaspoon salt
  • 1¼ cup shredded Cheddar cheese (sharp or mild)
  • 1½ cups Saltine cracker crumbs
  • ½ cup onion, diced
  • 1 egg, well beaten
Instructions
  1. Preheat the oven to 325 degrees.
  2. Slice the squash, and place it in a 2-quart pot with just enough water to cover the squash.
  3. Add salt to the pot and bring to full boil.
  4. Once you've reached a boil, reduce heat to low and simmer for 15 min.
  5. Drain water and set aside to cool.
  6. Gently stir the cracker crumbs, 1 cup of grated cheese, minced onion into the cooked squashed until blended.
  7. Add beaten egg, stirring as you pour egg into mixture.
  8. Pour the mixture into a 9x9 glass baking dish coated with cooking spray.
  9. Spread gently to fill pan. Do not press down.
  10. Bake the dish for 25 min or until the edges are golden-brown.
  11. Remove from oven, and sprinkle ¼ cup of shredded cheese on the top.
  12. Cool slightly before serving.

 

Cheesy Summer Squash Bake

She says you can easily double this recipe and easily freeze it, then you can re-heat it for a quick meal throughout the week. She also says she enjoys eating this with a side of cottage cheese. Thanks to my grandma for submitting this recipe!

Wish us luck with the rest of our move!

All photos courtesy of Grandma.

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