Lisas Squash Casserole Recipes

Steps:

• 1. Wash the squash and slice the squash and put the squash and onions in a large saucepan. Put half water in the squash saucepan and put salt and pepper in squash. Bring to a boil and reduce medium heat and let it cook until tender. Drain the water and put the squash back in the saucepan and add egg, 1/2 cup cheese, and 1/4 cup ritz crackers in squash mixture and stir well. Put the squash in 10X10-inch baking dish and sprinkle 1 1/2 cups cheese and 3/4 cup ritz crackers on top of squash. Add the melted butter on top of ritz crackers. Bake at 350 F. for 30 minutes until cheese melted and golden brown.

Steps:

• Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil.
• Bring a pot of water to a rolling boil over high heat. Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl.
• Heat the canola oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper.
• Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture.
• Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving.