Recipe: Harvest Squash Casserole Casserole
3 small summer squash, unpeeled, sliced into thick rounds
1/4 cup butter
2 cups cooked onion and ground beef mixture
3/4 cups mayo
1 1/2 cups cheddar cheese, shredded
3 cups cooked rice (or quinoa)
1 1/2 cups Ritz cracker crumbs, oyster cracker crumbs, or crouton crumbs ( or less, to taste)
salt and pepper
Quickly saute the squash in the butter, just until crisp/tender, but mostly crisp. Stir squash into about 3 cups of the beef and onion mixture. Whisk the eggs and mayo together well, combine with beef and squash mixture. Stir in the cheese and the cooked rice. Put in a labeled freezer bag or a baking pan. Place the cracker crumbs in a separate quart sized bag and freeze with the squash casserole.
Defrost. Pour into a greased square baking pan. Scatter cracker crumbs over the top. Bake in a preheated oven at 350 F for about 15-20 minutes. or until heated through and not too jiggly.