From the kitchen of Betty Moon
I had never really eaten squash until my Mother-in-law introduced me to this fantastic casserole dish. So simple and delicious. I like to make it with my Mom’s meatloaf along with green beans flavored with bacon. Mmmmmm!
5 – 6 medium yellow crook-neck squash
3/4 cups crushed Ritz crackers
3/4 cups grated Monterey Jack cheese
salt and pepper to taste
Boil squash in salt water until tender. Pour off water and mash. Drain again. Add all ingredients except reserve 1/4 cup of cheese. Sprinkle cheese on top. Bake at 350 for 20 minutes or until cheese melts and it all begins to bubble.