I got my hair cut on Friday & my stylist, James, gave me the biggest yellow squash I've ever seen. He had buckets of them he grew on his farm. Lauren is growing squash in her yard & was talking about this awesome squash casserole she made from the Loveless Cafe cookbook. I was excited. I couldn't find the Loveless recipe, but I found one on
All Recipes. It was sooo good! The main difference between the two recipes is that I used cheddar cheese & Lauren used Velveeta. Also, mine has eggs & milk; hers doesn't. Other than that, the recipes are pretty much the same.
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.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. 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.
Bake in preheated oven for 25 minutes, or until lightly browned.