Mama’s Summer Squash Casserole

 

6 or 7 young & tender squash, sliced

1 small onion, thinly sliced

2 eggs

3/4 cup milk

4 oz grated sharp cheddar cheese, divided

Salt & pepper

Ritz crackers, crumbed

    Boil the squash and onion at medium low heat in a very small amount of water until tender(ideally there will be no water left in the pot but the squash will not have stuck to the pot).

Beat eggs slightly with a fork and then with the milk, salt & pepper. Mix in 3/4 of the cheese and then fold in squash. Pour into a baking dish and bake at 325°F for 20 minutes. Remove it from the oven and top with Ritz cracker crumbs and then the remaining cheese. Return to the oven and bake another 15 to 20 minutes or until the center is set. Allow the casserole to rest 10 to 15 minutes before serving.