Squash Casserole

There are a lot of variations of squash casserole.  This is how we make it...

Squash Casserole
1 onion, finely diced
1 Tablespoon oil or butter
4 cups yellow squash or zucchini, sliced into half-moon shapes
1/2 teaspoon salt
pinch of black pepper
1/4 teaspoon dried basil
1/2 teaspoon garlic powder
- or - use the prepared squash in the freezer
1-1/2 cup Ritz crackers, crushed and divided
1-1/2 cup sharp cheddar cheese, shredded and divided
2 eggs
1 cup evaporated milk
1/2 teaspoon salt

If you are not using the frozen squash, prepare a skillet over medium heat and add oil.  Saute onion, squash or zucchini, salt, pepper, basil and garlic powder for 5-10 minutes.  Remove from heat and allow to cool for 10 minutes.  Drain any liquid and pour mixture into a large bowl.  Add 1 cup Ritz crackers and 1/2 cup cheddar cheese, stir to combine then pour into buttered 8x8 casserole dish.  Beat eggs, evaporated milk and salt in separate bowl and pour over the squash mixture.  Top with remaining 1 cup cheddar cheese and bake at 350 degrees for 25-30 minutes.

Yummy!