Squash Casserole

A few years ago Mark and I had a small garden.  We got maybe a few carrots out of it but the green and yellow squash was bountiful!  We reached a point where it seemed like every time I went to water there were a couple of each color ready to be picked.  We have a garden again this year and this recipe is an ode to the hope we have another season of great results.  These are not from the garden... these were purchased in anticipation of what's to hopefully come.

Let's Get Crafty!
Preheat oven to 350

Prep the Squash:

2 yellow squash, sliced until the thickest part and then halved and sliced

Put in a pot with 1 inch water at the bottom and bring to a boil.  Once boiling turn down to medium and gently boil for 5 minutes to start the cooking process

While those are cooking mix together well:

2 oz cream cheese

2 T cheddar cheese

2 T chopped chives

2 T crumbled bacon

When the squash has cooked five minutes - drain and pour over the cream cheese mixture.  I let it sit a couple minute before stirring together because I didn't soften the cream cheese beforehand and it helped to melt everything for easier mixing.

Topping Time:

1/3 cup crushed ritz crackers

1/3 cup panko crumbs

Spray baking dish with pam and put in squash mixture covering with the topping.

Bake at 350 for 20 minutes and then add 1/4 cup Parmesan shredded cheese across the top and bake another 10 minutes at 400.

Hot out of the oven!  I love the way the parmesan gets crispy

The change in baking time was because we were also having sloppy joes and needed a higher temp to start to toast the buns.  Normally I would do it on a low broil for a couple minutes to brown the top but this worked nicely.

Have a great day!  Thanks for stopping by.