Yesterday after our morning service at church, we had a covered dish luncheon in the fellowship hall. My contributions were watermelon chuncks, macaroni and cheese, peach cobbler, zucchini squash casserole, and croissants.
Since squash is so abundant in everyone’s garden right now, I thought I would post this simple recipe for zucchini squash casserole.
1 pound zucchini, sliced, boiled, and drained
1 1/2 cups shredded cheddar cheese
1/4 cup butter
1/4 cup milk
8 Ritz crackers, crushed
Combine ingredients in a mixing bowl, reserving some of the cracker crumbs. Pour mixture into a baking dish. Top with remaining cracker crumbs. Bake in a pre-heated 350 degree oven for 30 minutes.
The finished product–yummy!