This recipe is one that my Nannie, Doris Guido, made for every Thanksgiving and Christmas I can remember. When she realized just how much I liked it, it would show up throughout the year, too. I loved it. It was the crunch of the water chestnuts and Ritz crackers, the creaminess of that cheese, and all those veggies that I absolutely adore! Now, Doris loved onion. It was present in everything, but it’s perfect here. Add this to your Turkey Day spread. Trust me.

Zucchini and Squash Casserole

2 cups zucchini and squash, cooked and drained

1/2 cup mayonnaise

2 eggs

Salt and pepper to taste

Medium onion, chopped

1 cup cheddar cheese, grated

10 Ritz crackers, crushed

1 can sliced water chestnuts

Cook and drain the squash and zucchini, pressing out all the water. Saute onion in it. Mix together veggies with mayo, eggs, salt, and pepper. Add water chestnuts. Pour in greased 8-inch by 8-inch baking dish. Top with cheesed crushed crackers. Bake at 350 degrees for 30 minutes.