Summer brings green hills and pastures here in Vermont, and lots of summer squash at the farm stand. When we visited my husband’s family in middle Tennessee, his mother, who died in 2014 at almost 97, often served her mouth-watering summer squash casserole. I’d never have come up with the ingredients but they’re delicious together!

Summer Squash Casserole

Ingredients

6 to 8 small yellow summer squash, sliced
2 large onions, sliced
About 8 oz. grated mild cheese (e.g., American, Monterey Jack)

1 roll Ritz crackers, crumbled
8 tablespoons butter, cut into small pieces

Directions

Preheat oven to 400°F. Cook squash and onions together in water until soft. Drain and chop until in small pieces. Combine with cheese, crackers and butter and place in casserole. Cook about 45 minutes, until browned on top and bubbling.

For a printable version, click here.

Enjoy!