1 medium onion, chopped
1/4 c. butter
7 yellow squash, sliced thin
3 c. water
1 can cream of chicken
1 c. squash broth (reserved from pan)
8 oz of cheddar cheese, shredded
1 row of Ritz crackers, crush
1/2 c. butter
Melt butter and onions in a pan, stir for a few minutes until onions begin to soften. Add squash and 3 cups of water. Cook until tender.
Drain squash and onion mix, but set water aside.
Mix squash mix, 1 c. of water reserved from cooking, and 1 can of cream of chicken soup. Place half of mix on the bottom of a casserole dish. Cover with 1/2 of cheese (4 oz). Top with last half of squash mix, and remaining cheese. You can cover this and freeze it at this point until you are ready to bake/eat. When you are ready to bake sprinkle 1 row of crushed Ritz crackers on top, and pour 1/2 c. melted butter on top of crackers. Bake at 350 degrees for 30 minutes.
*For a vegetarian version-use 1 can of cream of mushroom soup instead of cream of chicken.
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