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 ...

Place squash mixture in a buttered casserole dish, and evenly sprinkle gremolata breadcrumbs on top. Bake for 25-30 minutes or until eggs set. Let sit out for 20-30 minutes before slicing and serving.

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 ...

4 cups sliced yellow squash 1/2 cup chopped onion 1 sleeve buttery round crackers (such as Ritz) 1 cup shredded Cheddar cheese 2 eggs, beaten 3/4 cup milk 1/4 cup butter, melted 1 teaspoon salt ...

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

Make zucchini squash casserole. Preheat your oven to 450°F. Lightly grease an 11×7-inch or 2-quart baking dish. While the oven is preheating, saute zucchini, yellow squash and onions in a large ...

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.

In a large bowl, beat the eggs with the half-and-half, cheese, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the bread, and let stand for 10 minutes.

The unsung hero of Southern casseroles. Caitlin Bensel; Food Stylist: Torie Cox While Ritz crackers are great for pairing with cheese and are even delicious on their own, they can also be found on ...

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 ...