Summer Squash Casserole
By: Linda Whitley
3 Cups summer squash, sliced, cooked, and drained well
1 can cream of chicken soup
2 Lg. eggs
1 Tbsp milk
8oz wheel Crave Brothers Farmstead Classics-Petit Frère, cut into small pieces or shredded
1 cup shredded cheddar cheese
1 medium onion, chopped
2 Tbsp butter, melted
1 ½ cups saltine crackers, crushed
¼ tsp freshly ground pepper
½ tsp sea salt, optional
Preheat oven to 350° F. Combine all ingredients. Place into a greased casserole dish, bake for 30 minutes.
Note: Zucchini can be substituted for summer squash.