Newton Citizen

This casserole is the perfect combination of ingredients that make a warm zuchini and squash casserole.

My sister-in-law Stacy Ingram, who is from Macon, gave Janie, my mother-in-law, a recipe book written by Mark Ballard, who is an author, artist and entertainer. The book is called "The Four Seasons, A Celebration of Food, Fun, and Remembrances." It is filled with hundreds of recipes along with some great stories.

Mark is a friend of our families. He is a very busy gentleman, but it doesn't stop him from taking the time out to make someone's day.

I believe it was last year for Janie's birthday, Stacy set up a meeting with Mark and Janie and he baked Janie a cake for her birthday.

Mark is a columnist, has his own show at www.macon.com and he was super nice for taking out the time to make Janie's day. But that is just how he, along with the rest of the Ballard family, is.

With that said, Janie whipped up one of Mark's recipes recently and it was delicious. This is one for the recipe box for sure.

Thanks for adding some great new memories to our family, Mark.

Squash and zucchini casserole

2 cups of squash, cooked and drained

1 cup of zucchini, cooked and drained

2 cups of Ritz crackers, crushed

One medium onion, chopped

2 cups of grated sharp cheddar cheese

1 tablespoon of milk

Two eggs, beaten

One small can of cream of chicken soup

1 tablespoon of butter, melted

Mix squash and zucchini with eggs, onion, cheese, milk, butter and soup.

Place mixture in greased pan or pan sprayed with Pam.

Top with crushed crackers.

Bake 30 to 40 minutes at 350 degrees or until bubbly and topping is golden brown.

Tip: Reduce the amount of butter to cut back on the amount of calories in the dish.