Buttery Summer Squash & Ground Beef Casserole

    We're already seeing an abundance of yellow squash from the garden we helped my mother-in-law plant this year! This casserole recipe is a tasty way to use some of this prolific vegetable this summer! Serve it with a big green salad for a complete meal. I adapted this to include the ground beef so it can be used as a main dish, it also makes a great side dish without meat. I haven't found a healthier alternative to the crackers, maybe I'll come up with one some day. In the meantime, enjoy!

    1 lb ground beef, browned and drained
    4 cups yellow squash, sliced
    ½ cup chopped onion
    35 buttery round crackers, crushed
    1   cup shredded Cheddar cheese
    2   eggs, beaten
    ¾  cup milk
    ¼  cup butter, melted
    1   tsp Real Salt
         ground black pepper to taste
    2    tbsp butter

1.     Preheat oven to 400.

2.     Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

3.     In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. Stir in the ground beef. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

4.     Bake in preheated oven for 25 minutes, or until lightly browned.

Another tip: Cooked, crumbled bacon is also a tasty addition to this dish!

Linked with :

• Tempt My Tummy Tuesday
• Tuesdays at the Table
• Tasty Tuesday