Squash Casserole

Summer squash is high in manganese and vitamin C, and a good source of many other nutrients, including vitamin A, magnesium, riboflavin, and folate. It is naturally high in fiber and low in calories, fat, and sodium. This is an unusually good version of squash casserole. The recipe, which I altered slightly, was given to me by a friend many years ago. It takes a little prep time, so be sure to plan ahead.

Squash Casserole

1-1/2 pounds yellow squash, sliced and boiled until crisp-tender
3 tbsp butter
1/4 cup chopped green onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup chopped banana pepper
1 can sliced water chestnuts
1 cup sour cream
1 egg
1 cup shredded cheddar cheese
salt & pepper to taste
1 sleeve ritz crackers, crumbled into fine crumbs

Drain squash well in a colander. Saute onion, peppers, and celery in butter until tender. Add all other ingredients and mix well. (Note: It takes alot of salt, at least for me it does.) Pour into a greased 13x9 inch baking dish. Top with cracker crumbs. Bake at 350 for 30 minutes or until golden brown.

Boil squash until crisp-tender:

Saute onion and peppers until tender:

Bake until it is golden brown:

I think the banana peppers and the water chestnuts are what make this recipe so good.