Ritz Squash Casserole
This version of squash casserole does not need to be baked and is a bit lighter in calories. It has been a favorite since that night. The texture and flavor survive with this preparation,so easy,stove to table to plate. My husband prefers this recipe to others. His comments are that it is less salty, and the cracker crumbs absorb the goodness of the liquid produced from the cooking of the squash,onions,margarine,and half and half.
·8-10 medium sized yellow crookneck squash
1 small boxplain ritz crackers
1/2vidalia onion, chopped
·1/4 to 1 cup of half and half
·1 1/2 sticks of parkay margarine, butter may be used instead of margarine
1/2 cuproasted salted almonds, rough chop
·salt and pepper to taste
·one bunch of fresh parsley
How to Make Ritz Squash Casserole
- Scrub whole squash with a small, slightly stiff nailbrush, hold under cold running water while doing this. Cut clean squash into chunks the size of a small ice cube. Using a nonstick pan add butter and onions, saute to al dente. Add squash and saute until desired tenderness.
- Crush Ritz Crackers, add some margarine or butter,
and stir over medium to high heat. Chop almonds and sprinkle over top of squash. Do not cover, it will make the dish soggy, put in a warm, 250* oven if it must wait for serving.
- Freshly chopped Parsley, washed and dried in a spin bowl, finely chop and sprinkle over the pan of squash just before serving.