EQUIPMENT

• large mixing bowl
• small mixing bowl
• chef’s knife
• chopping board
• large saucepan or Dutch oven
• measuring spoons and cups
• wooden spoons
• mesh colander
• gallon-size Ziploc bag
• large baking dish
• cooking spray

INGREDIENTS

• 6 medium yellow squash, sliced
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 1 bunch green onions, chopped
• 48 Ritz crackers, finely crushed
• 3 cups sharp cheddar cheese
• 3 eggs, beaten
• ½ cup milk or cream
• 4 tablespoons melted butter
• ½ teaspoon salt, ground pepper
• olive oil

LET’S GET STARTED

Preheat oven to 350 degrees. Wash and slice/cut the vegetables as specified.

In a large saucepan or a Dutch oven, heat olive oil on medium-high, then add onions, bell peppers and squash. Saute until tender, about 20 minutes, stirring occasionally.

Put the Ritz crackers into the Ziploc bag and smash them or use your fingers to squeeze them into cracker crumbs. Then, pour the cracker crumbs into a large bowl and add the cheese and green onions.

When veggies are tender, add half the cracker/cheese mixture into the saucepan with them.

In small bowl, lightly beat eggs and add the cream/milk. Add this to squash mixture, then pour in melted butter. Combine everything.

In buttered or vegetable oil-sprayed casserole dish, spread the squash mixture evenly. Sprinkle the top with the rest of the cracker mixture. (Optional – dot top with 1 tablespoon butter.) Do not cover.

Bake in 350 degree oven 30 minutes, then boost heat to 400 and cook another 10-15 minutes until veggies are cooked through and cheese-cracker crust is golden.

SERVE: Delicious side dish with any of your favorites like fried or grilled chicken, steaks etc. Serves about 6.