Yellow Squash* Casserole (variation)

All about options---This protein-boosted recipe (includes eggs) is delicious with other *veggie substitutes—I’ve tried cabbage, zucchini, green beans & spaghetti squash.  A mixture of vegetables would be delicious too!

You have probably tried this, or similar at some restaurants, now, try it at home.  You will be glad you did!

INGREDIENTS:
2 pounds of yellow squash, sliced (or combination of chopped veggies--about 4 cups)
1/2 large onion, chopped
1 ½ cups chicken broth for steaming (traditional steam methods or IP)
2 Tbsp. minced garlic
1 sleeve of Ritz Crackers (about 35 crackers)
1 cup cheddar cheese
2 eggs (add 1-2 more for extra protein)
3/4 cups milk
1/2 cup butter, melted
pepper, to taste
Optional:
½ tsp. celery seed
Crispy onion rings, crushed

DIRECTIONS:
Preheat oven to 400 degrees F

Steam squash (and/or other veggies) and onion in steamer basket or Instant Pot (IP) for about 5 minutes. Drain and set aside.

In medium bowl, combine cracker crumbs and cheese. Melt 1/2 cup of butter, cool. In a small bowl, whisk together egg, milk, melted butter and celery seed, then add to squash mixture.

In large bowl, add drained squash/cooked & chopped veggies, onion and garlic; add milk/egg mixture, mix. Add the cracker/cheese mixture, stir all together.

Spread mixture into lightly greased 9 x 13″ baking dish. If desired, top with extra cheese and/or crispy onion rings.

Bake at 400 degrees F for 25 minutes until lightly brown.

Adapted from: http://recipescool.com/yellow-squash-casserole-recipe/