Squash Casserole

Today, we're having a Christmas Potluck at work. I'll be roasting a turkey (provided by the office) and everyone will be responsible for bringing all of the sides and desserts.

It's a lot of fun in our office because everyone participates and we've got a lot of really great people in the office, so it's a joy to sit around the table with everyone and laugh and cut up.

This year, I have decided to bring Squash Casserole. Now, this doesn't sound that tasty to some, but fear not dear friends - you won't be turned off by this buttery, cheesey casserole. It's devine!

Squash Casserole

• 5 yellow squash
• 5 zucchini
• 1 medium onion (yellow or white)
• 2 sleeves of Saltine crackers
• 1 large Velveeta block

Pre-heat your oven to 350 degrees. Then, fill a large pot with salted water and place on the stove over high heat. Wash the squash and zucchini and then cut into slices. Chop the onion and then put all of the squash, zucchini and onion into the water. Boil until everything is tender and falling apart.

Drain the squash and then mash with a potato masher. Break up the crackers until you have cracker crumbs. You can either put them in a ziploc (and then put them in another ziploc) and beat them on the counter, etc. or you can put them in a food proccessor and pulse.

Add the cracker crumbs to the squash. Then, cut half a block of the velveeta into small cubes and add to the cracker/squash mixture. Stir around until all of the cheese is melted. Pour into a greased 13 x 9 baking dish and bake for about 30 minutes.

Oh, and if you like hot/spicy things... You can seed a couple of jalapenos and dice them up and add to the mixture before you bake.

Enjoy!

I promise you - you'll love it!