Makes 6 to 8 servings • Large pot • Large skillet • 9x13-inch casserole dish
3/4 stick (6 tablespoons) butter, plus more for the casserole
7 medium yellow squash (about 21/4 pounds), cut in half lengthwise and sliced 1/2 inch thick
1 medium onion, chopped
1 medium bell pepper, chopped
1 can (14.75 ounces) cream-style corn
1 large egg, lightly beaten
Salt and black pepper
1 sleeve Ritz crackers, crumbled
1. Heat the oven to 350°F. Lightly butter the casserole.
2. In a large pot of boiling water, cook the squash until tender, about 5 minutes. Drain well. Transfer to a large mixing bowl.
3. In a large skillet, melt the butter over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 7 minutes.
4. Add the onion mixture, creamed corn, and egg to the squash and mix well to combine. Add salt and pepper to taste. Pour into the casserole and scatter the cracker crumbs over the top.
5. Bake until set, about 1 hour.
A Note from Miss Kay
Squash isn’t something the kids will run for, but the adults will. This is a great summer dish and really brightens a table.