B&J Eggs

Benjamin has been doing a fine job picking the Squash:)

What to do with all that yellow summer squash?

Peterson’s Summer Squash Casserole:

Ingredients:

4 medium yellow summer squash

1/2 onion

8 tbsp butter or margarine

4 hard cooked eggs, chopped (use B&J eggs of course)

1/2 cup shredded Cheddar cheese

2 packs of saltine crackers

2 cups milk

Garlic salt, reg sea salt, pepper

Bacon Bits or 4 cut up strips (pre cooked)

Preparation:

Fill a medium to large sauce pan up with water about half way, cut onion into 1/4 pieces (to be removed later), add garlic salt, pepper, and 2 tbsp of butter. Mix while heating up. Cut squash into 1/4″ to 1/2″ slices and add to pan, cook covered for about 10 minutes (until squash is tender).

While the squash is cooking get a large mixing bowl. Melt about 6 tbsp of butter in microwave in a small bowl. In large mixing bowl add melted butter, 2 packs of crackers, eggs, bacon, and 1/2 to 1 cup milk. Mix together.

Get a 3qt casserole dish and put 1 cup milk on bottom. Drain squash and put into casserole dish, take out onions (if you wish). Add your cracker/egg/bacon mix. Put your shredded cheddar cheese on top. Bake at 375 degrees for about 25 minutes.

Let it cool down and then enjoy