Squash Casserole

This side dish is a perfect addition to your Thanksgiving. It is a Reese Witherspoon recipe from her book. 

It is really good. I did not slice my squash and zucchini very thing for this one because I had already cut my hand twice that week. You can cut yours thinner if you would like.

I also did 1/3 of this recipe for just the two of us.

If you make this for Thanksgiving, let me know what you think!


Ingredients:
3 tbsp. of olive oil
1 white onion
2 garlic cloves, minced
1.5 lbs. yellow squash, sliced
1.5 lbs. zucchini, sliced
2 tsp. of salt
3 tbsp. of butter
24 Ritz crackers (or any similar cracker that you like)
1 cup shredded sharp cheddar cheese
2 large eggs beaten with 1/2 cup of heavy cream
1 tsp. sugar
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 tbsp. finely grated Parmesan cheese
2 tbsp. chopped fresh parsley

Instructions:
Pre-heat the oven to 375’F.

Lightly grease a 2 quart baking dish.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes. 

Add the garlic to the onions and sauté 1 minute more. Add the yellow squash and zucchini to the pan with the salt; sauté for 8 to 10 minutes, or until just tender. 

Transfer the squash to a colander to drain away excess moisture; you can even push down on them to remove more liquid. 

Add the butter to the hot pan to melt and remove the pan from the heat.

Place the crackers in a large zippered bag, seal, and roll over them with a rolling pin, or a juice glass on its side, to create coarse crumbs. Transfer half the crumbs, along with the drained squash, to a large mixing bowl.

Combine 3/4 cup of the cheddar cheese, the egg-cream mixture, and the sugar, salt, and pepper and gently fold the mixture into the squash crumbs. Transfer the squash mixture to the prepared baking dish. 

Combine the remaining cracker crumbs with the melted butter, the remaining 1/4 cup cheddar, and the Parmesan. Sprinkle the mixture over the top of the casserole. Bake for 20 to 25 minutes. Remove from the oven and sprinkle with parsley.

Enjoy!