Squash casserole, Caesar salad

Got some squash you need to use up? If you don’t now, you will shortly. Here’s a good squash casserole recipe and can be prepared in advance and refrigerated until you’re ready to bake it. Also freezes well.

Squash Casserole

4 cups sliced yellow squash

1/2 cup chopped onion

1/4 cup water, or more as needed

35 Ritz crackers, crushed

1 cup shredded cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 tsp salt

Ground black pepper to taste

2 tablespoons butter

Preheat oven to 400.

Place squash and onion in a large skillet over medium heat. Pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.

Mix eggs and milk together in a small bowl, then add to squash mixture. Stir in 1/4 cup melted

Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Bake in the preheated oven until lightly browned, about 25 minutes.

—kwc—

I could probably eat Caesar salad every day of the week, that’s how much I love it. Here’s an easy recipe for making at home. This one doesn’t use a raw egg if that is an issue with anyone in your family.

Chicken Caesar Salad

3 garlic cloves

4 anchovies

1-1/2 ounces Parmesan cheese, divided

1 large lemon

1 cup mayonnaise

1 tsp soy sauce

2 tsp Dijon mustard

1 pound boneless, skinless chicken thighs

Few heads crisp lettuces like Little Gem, romaine, or chicories

2 tablespoons olive oil

2 thick slices of crusty bread

Finely chop and smash together the garlic cloves and anchovies until a coarse paste forms. Transfer to a medium bowl. Finely grate 3/4 cup Parmesan and add 1/2 cup to the bowl. Zest half of the lemon into the bowl. Stir in the mayo, soy sauce and Dijon mustard.

Transfer half the dressing to a shallow dish. Pat the chicken thighs dry, season with salt and pepper, then add to the dish and turn to coat.

Heat a large nonstick skillet over medium. Add the chicken and cook until golden brown and juices run clear, about 5 minutes per side. Transfer the chicken to a cutting board.

Separate the leaves of the lettuces and toss into a big bowl. Squeeze half the lemon (about 1-1/2 tablespoons) over the greens, sprinkle with salt then toss to combine. Add the remaining dressing and remaining 1/4 cup Parmesan and toss to combine. Thinly slice the chicken. Add to the salad and season to taste with salt and pepper, lemon and Parmesan.

For croutons, after step 2, heat the olive oil in the skillet over medium-high. Add the slices of crusty bread and toast until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and season with salt. Cut into croutons and sprinkle over the salad.