Summer squash casserole

INGREDIENTS

• 1½ lbs summer squash
• ½ cup butter
• 1 egg
• 1 onion
• 1 tsp salt
• 1 tsp black pepper
• 12 crackers
• ¾ cup cheddar cheese

TOOLS

• 1 microwave
• 1 peeler
• 1 knife
• 1 mortar
• 1 grater
• 1 pan
• 2 bowls
• 1 oven
• 1 casserole dish
• 1 fork

Place the butter in a bowl and microwave on low heat for 1 minute to get melted butter. Then turn off the heat and remove the bowl from the microwave.

Peel the summer squash with a peeler, then cut them into cubes.

Peel and chop the onion.

Crush the crackers with a mortar and pestle.

Shred the cheddar cheese with a grater.

Pour 8 cups of water into a pan and turn on the heat. Boil for 2 minutes, then add the summer squash cubes. Cook for 20 minutes, then remove from the heat.

Put the cooked summer squash in a second bowl and mash with a fork for 2 minutes.

Crack the egg into the second bowl. Then add the chopped onions, crushed crackers, melted butter, salt, and black pepper. Mix well with a fork to get a summer squash mixture.

Preheat the oven to 350°F for 15 minutes.

Put the summer squash mixture in a casserole dish and sprinkle with the shredded cheddar cheese on top. Place in a hot oven and bake for 25 minutes. Then turn off the heat and remove from the oven.

It’s ready to be served !