Squash Casserole

1 pound Ground Turkey or Pork ( browned and crumbled into small pieces, I used pork)

3 Medium Yellow Squash ( 5 Cups grated or chopped in food processor )

1/4 Cup Salted Butter ( or butter substitute)

3 Cups Freshly grated Sharp Cheddar Cheese

2 Large Eggs Beaten

1 Teaspoon additive Free Season Salt

2 Teaspoons Garlic Powder

Optional 2-3 medium Jalapeño Peppers ( deseeded and finely Chopped)

2 Cups Crushed GF Cheddar Crackers for topping ( I used Snyder’s Wholey Cheese)

Line Crockpot with foil or a crockpot liner. Grease inside of liner with butter or oil then when browned meat has cooled mix evenly with your hands all ingredients except GF crackers. Place lid on pot and set on low for 6-8 hours. Before removing from pot add crushed GF Cheddar Crackers on top, spreading evenly. Let casserole rest with lid off for about 10 minutes then serve. Enjoy!

Note: If you bake this casserole in the oven, you will need to parboil the squash before chopping to make casserole. In the crockpot the longer cooking time will let the squash soften and it is not necessary to parboil.