2 pounds yellow squash, thinly sliced

1/4 cup of butter, divided

1/2 cup chopped onion

1/2 cup grated carrot

2 eggs, beaten

1/2 cup grated cheddar cheese

Salt and pepper

1 cup Ritz crackers, crumbled and divided

Hot sauce, to taste


Preheat the oven to 350 degrees.

Coat a 9-by-13-inch baking dish with cooking spray.

Place the sliced squash in a saucepan; add water to cover. Bring to a boil over high heat. Reduce the heat to medium and cover. Cook until the squash is very soft. Roughly mash the squash.

In a skillet over medium heat, melt 3 tablespoons butter. Add onion and carrot; saute until soft. Remove from heat.

Beat the eggs in a medium-size bowl. Mix in the cooked vegetables and cheese. Generously salt and pepper the mixture. Mix in 3/4 cup of crumbled Ritz crackers. Pour into the prepared baking dish.

Melt butter on stovetop or in the microwave. Mix with remaining ¼ cup of Ritz crackers, and scatter over top of the casserole. Garnish with hot sauce, if desired.

Bake uncovered for about 30 minutes, until lightly browned.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.