Add squash and sauté, stirring occasionally, about 10 minutes, until tender but not mushy; adjust heat as needed. Season with salt, pepper, and cayenne. Remove from heat.

Makes 4-6 servings. Recipe is by Joy Griffin, adapted by Teresa Day. 6 cups (about 6 small) yellow squash, thinly sliced 1 medium onion, thinly sliced 1 red bell pepper, diced ½ cup unsalted ...

My squash and zucchini casserole is, cheesy, made with hearty veggies and ready in 30 mins. ... Ritz crackers: Classic topping that brings crunch and buttery flavor.

Child dies after being hit by car while getting on school bus in Henry County; woman arrested: GSP ...

8 to 10 medium yellow (summer) squash. 1 onion, finely chopped. 1 bell pepper, finely chopped. 5 tablespoons butter. 28 individual saltine crackers. 1/2 cup whole milk ...

1/2 cup chopped Vidalia onion, can substitute another sweet onion. 1/2 teaspoon kosher salt. 1/8 teaspoon ground black pepper. 1 tablespoon unsalted butter, melted ...

Drummond noted it is essential to salt, par-cook, and drain the squash before assembling the casserole to prevent excess water from pooling at the bottom of the pan. Squash is 95 percent water.

Transfer squash mixture to a 2 or 2-1/2 quart casserole dish that has been sprayed with nonstick vegetable spray. Sprinkle Ritz/Cheese mixture on top; dot with 1 tablespoon of butter.

Using your hands, crush 1 sleeve Ritz crackers or other buttery crackers into coarse crumbs in a medium bowl. Melt remaining 3 Tbsp. unsalted butter in reserved skillet over medium heat.

Preheat oven to 350 degrees F. Preheat grill to high.In a small bowl, whisk together first 6 ingredients. Place marinade and tenderloin in a gallon zip-top bag. Let marinate 10 minutes. Remove ...

1. Heat oven to 400 F. Butter an 8-by-8-inch casserole dish. 2. Melt ¼ cup butter in heavy skillet over medium-high heat. Add onion, squash and red bell pepper. 3. Season with salt, black pepper ...