Spicy Squash Casserole
  • Cooking Time: 30
  • 2 yellow Squash
  • 2 Zucchini
  • 1 carrot
  • 4 tablespoons butter
  • 1 onion
  • 1 garlic clove minced
  • 2 cups Ritz cracker crumbs
  • 1 cup shredded cheese
  • 1 can mild green chilis
  • 2 eggs
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Chop squash, zucchini, and carrots into bite size pieces. Place in a saucepan and cover with water. Bring to a boil and simmer for 20 minutes.
  3. While vegetables are simmering melt 3 tablespoons butter in a skillet over medium low heat. Stir in onion and cook until translucent. Then add garlic and cook for another minute. Scrap onion and garlic mixture into a bowl and wipe skillet clean.
  4. Melt the last tablespoon of butter into the skillet. Pour 1 cup of the Ritz cracker crumbs into skillet. Cook briefly until golden in color. Scrape the crumbs onto a small plate and reserve them.
  5. Drain the vegetable mixture. Mash the vegetables just a bit.
  6. In a mixing bowl stir vegetables, cheese, can of green chili, onion mixture and the remaining cracker crumbs. Stir in eggs and salt and pepper mixture to taste
  7. Pour mixture into a greased baking dish. Scatter toasted cracker crumbs over top. Bake for 30 minutes.