🥒 Summer Squash Casserole ☀️

🥒 Summer Squash Casserole ☀️

A creamy, cheesy bake that makes the most of local summer squash and fresh farm eggs!

You’ll Need:

• 4–6 yellow squash (1 egg per squash), chopped small

• Farm-fresh eggs

• ~2 cups mayo or Miracle Whip

• 1 cup milk

• ½ cup grated Parmesan (plus more for topping)

• Garlic powder, salt & black pepper to taste

• 1 sleeve Ritz (or similar) crackers, crushed

• Butter (a few small pats)

Instructions:

1. Preheat oven to 350°F. Grease a 9x13 (or any baking dish you have on hand).

2. In a large mixing bowl, whisk together eggs, mayo, milk, Parmesan, garlic, salt, and pepper.

3. Fold in chopped squash until evenly coated.

4. Pour mixture into prepared dish and bake for 20 minutes.

5. Remove from oven and top with crushed crackers, a few pats of butter, and a sprinkle of extra Parmesan.

6. Return to oven and bake another 20 minutes—until golden, bubbly, and eggs are fully set.

7. Let cool slightly and serve warm!

🧀✨ A perfect dish for cookouts, potlucks, or a cozy summer dinner on the porch.