Elizabeth’s Summer Squash Casserole

6 yellow summer squash
1 cup onions, chopped
1 clove garlic, minced
¼ cup fresh parsley, chopped
1/2 stick butter
2 slices white bread
1 medium bowl ice water
1 egg
Salt and pepper
1 cup cracker crumbs (or enough to cover casserole)

Directions:
1. Preheat over to350 degrees
2. Peel and cut squash into cubes. Boil until tender, 5-7 minutes, and then drain.
3. Brown onion, garlic and parsley in 2 tablespoons butter, season with salt and pepper. Soak bread in ice water and wring out. Chop fine. Add onion & garlic mixture; cook stirring 2-3 minutes.
4. Add drained squash and cooked 2-3 minutes more, stirring.
5. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.
6. Place in casserole dish. Cover top with cracker crumbs and dot with remaining butter. Bake for 20-25 minutes, until crumbs brown.

* Can be refrigerated for up to 2 days before baking, but you should add the breadcrumb topping right before you bake.

Bible Text: Psalms 136: 26
“0 give thanks to the God of heaven, for his mercy endureth for ever.”