Squash Casserole

2 lbs squash (zucchini, crookneck...)

1 medium onion

2 celery sticks

2 cloves garlic - mashed

1 pt sour cream

2 c bread crumbs

2 c grated Monterey Jack cheese

1 c grated cheddar (white)

2 tsp salt

1 tsp pepper

1 tsp celery salt

1/2 sleeve of crackers (saltine, ritz...)

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• Cut squash, onion, celery, and garlic into chunks. Place in a large saucepan and fill with enough water to cover. Add salt, pepper, and celery salt
• Boil until soft. Drain.
• Mash with cuisinart or electric mixer
• Add sour cream, bread crumbs, Monterey Jack cheese
• Bake in 13x9 casserole pan for 30 minutes at 350
• Top with cheddar cheese and crushed crackers
• Bake 10-15 minutes longer