Squash Casserole

This recipe is anything but fast and healthy. You'll have to invest a little effort into preparing this dish and a whole lot of effort into working it off. Trust me, it will be worth it.

Slice 4-5 medium yellow squash into circles. Combine with 1 coarsely chopped small yellow onion and bring to a boil with 1 tablespoon salt. Cover and boil about 20 minutes or until tender. Meanwhile, combine the following in a large bowl:

1 cup heavy whipping cream
3 eggs, lightly beaten
1 sleeve of Ritz crackers, crushed
1 cup shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
two pinches cayenne pepper
1 teaspoon thyme

Drain squash and onion well and combine with mixture in bowl. Pour mixture into casserole dish (9x13 works well) sprinkle top with additional 1/2 sleeve of crushed Ritz and 1/3 cup shredded sharp cheddar. Cover with foil and bake at 350 until set (about 30 mins). Remove foil and cook for 10 minutes longer.

I tweaked the recipe several times and finally settled on this version. I've been making it for about 10 years. The recipe is fairly forgiving, play around with it and make it your own. I get lots of requests for this one, it's a real crowd pleaser.