At almost every holiday get together my sister makes this amazingly delicious squash casserole. It is always the first dish to disappear, and everyone is always asking for more. So, after acquiring some adorable yellow squash from the farmers' market a couple of weeks ago, I absolutely had to try to make this casserole. I called my sister, got her recipe, and then tweaked it to the ingredients I had at home. Below is what I created, and it is delicious. You might want to make two, just to be safe.
5-6 small to medium yellow squash, sliced (you can add zucchini too if you want)
1 can of cream of mushroom soup
1 cup of vegetable broth
1 8 oz bag of cheddar cheese
2 cups of Italian seasoned bread crumbs
1/2 cup of crushed crackers (any of your choice, I used herb and garlic wheat crackers)
1 cup of onions
1 teaspoon each of sage, garlic powder, onion powder
salt and pepper to taste
Pre-heat your oven to 350
Heat some oil in a pan on med-high heat for a few minutes (maybe while you are dicing your squash) and then add about 1/2 of the onions, let them cook for a couple of minutes, then add the squash. Cover and let cook for about 6-7 minutes (stirring occasionally)
In a small pan, add a little oil, heat it on medium heat, then add breadcrumbs, the rest of the onions, the sage, garlic powder, and onion powder. Stir well and then let this cook for a couple of minutes, until it is slightly browned and the onions are cooked.
In a baking dish pour the mushroom soup and vegetable broth, mix well.
Add the cooked squash, and then add about 1/2 of your breadcrumb mixture in this and mix well
Now add the cheese, on top of the squash
Add the rest of the breadcrumbs and your crushed crackers
Cover with foil and bake for 40 minutes
Uncover and bake for about 5-7 more minutes, until the topping is browned