This is probably one of the best summer squash casseroles I have ever had!
4 zucchini sliced
2 squash sliced
2 eggs, beaten
1 medium onion chopped
1 can cream of cheese soup
1 can cheese and broccoli soup
1/2 stick of butter
3/4 cup Parmesan cheese
1 tsp minced roasted garlic
20 ritz crackers
Boil zucchini and squash 10 minutes until tender. Sauté onion, butter, and garlic for 3 minutes. Add both cans of soup, eggs, zucchini, and squash. Heat through. Mix 1/2 cup Parmesan with half crumbled crackers and add to squash. Mix and add to 13 x 9 casserole dish. Sprinkle remaining bread crumbs and Parmesan cheese on top. Bake 20-25 minutes at 400 until golden brown.
Fresh from the garden!!
I put 2/3 the casserole in a 8" x 8" casserole dish and the remaining 1/3 in a 5" x 7" foil pan for freezing since I knew we would never eat that much squash casserole before it spoiled. These foil pans are $0.97 for 3 at Walmart and they come with a cardboard top. Just write the cooking directions on the top and wrap in saran wrap or foil and it freezes for 4-6 months. They are perfect for freezing until I find a reusable alternative. Our squash is producing so much that I didn't really have time to research alternatives.
Since it is good information to know, the 8" x 8" casserole dish makes 9 servings at 116 calories per serving. The 5" x 7" dish makes 6 servings.
