Summer Squash Casserole

By: Linda Whitley
Waterloo, WI


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.




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