One of my very favorite summer dishes is squash casserole. I do love me some simply cooked squash, but making it in casserole form makes it so yummy. Everybody has their own variation of squash casserole. (Some don't even have cheese! The horror!) This is mine. And, it changes based on what I've got. Sometimes I throw in a bell pepper. Sometimes a different kind of cheese. By about July, my perfect meal is fresh peas, lima beans, squash casserole, and sliced tomatoes with a little salt.
5 medium yellow squash, cut up into bite-sized pieces
1/2 medium onion, diced
1/4 C butter, melted
1/4 C milk
1 1/2 C cheese (I usually use colby/jack/cheddar in some ratio)
2 eggs, beaten (you can use 1 if you don't want it as fluffy)
Salt and pepper to taste
About 1/2 C crushed up crackers (or corn flakes) - I like Cheez-Its or Ritz
In a medium saucepan, add enough water to cover squash. Cook on medium for about 15 minutes, or until slightly mushy. Drain squash and move to medium sized mixing bowl. Mash up the squash with a potato masher or knife/fork.
Add the onion, butter, and milk, and stir. Add a little of this mixture into the beaten egg (to temper it), and then add all of the egg into the bowl with the squash mixture and stir well. Stir in cheese and salt and pepper to taste. Top with crushed crackers.
Transfer to a greased 8x8 pan and bake at 350 for 30 - 40 minutes, or until brown on top and not soupy. Serve hot.