Ronni Biolosky from Cleveland was looking for a recipe for a squash casserole similar to one she had enjoyed recently at a dinner party. She said it was made with yellow squash and probably had egg and cheese in it as well.
Holladay Bank from Butler sent in a recipe for a yellow squash casserole that she found on allrecipes.com. She says that she is not much of a cook but that this casserole is very easy to make, goes well with just about any main course and always seems to be a crowd-pleaser.
When I tested the recipe, I decided to use a combination of yellow squash and zucchini because I thought it would be look pretty. Also, as the recipe notes, this could be made using low-fat ingredients without sacrificing too much flavor. This casserole is ideal to serve for company as it can be assembled ahead of time and baked off just before dinner. A delicious marriage of squash, cheese and crunchy crackers, this dish will likely convert even the vegetable-averse eater.
Janet Janata from Norfolk, Va., is looking for a recipe for something she calls Marc Cake, which she discribed as a rolled sweet bread dough-type cake filled with with poppy seeds and honey. Her husband, who is from New York City, ate it growing up.
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Yellow squash casserole
Makes: 10 servings
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded cheddar cheese
2 eggs, beaten
3/4 cups milk
1/4 cup butter, melted
1 teaspoon salt
Freshly ground pepper, to taste
2 tablespoons butter
Preheat oven to 400 degrees.
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 and cheese mixture into the cooked squash and onions.
In a small bowl, mix together eggs and milk, and then add to squash mixture. Stir in 1/4 cup melted butter and season with salt and pepper. Spread into a 9-by-13-inch greased baking dish. Sprinkle with remaining cracker mixture and then dot the top with 2 tablespoons butter.
Bake in a preheated oven for 25 minutes or until lightly browned.Copyright © 2015, The Baltimore Sun