This squash casserole recipe includes gooey cheese, buttery cracker crumbs adding a hint of crunch, and the taste of garden-fresh squash.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Appetizer
Cuisine: American
Keyword: casserole, squash
Servings: 8
Calories: 171kcal
Ingredients
4cups yellow squash, sliced
1/2cup onion
35Ritz crackers(a sleeve of buttery round Ritz crackers)
1cupshredded cheddar cheese
2eggs, beaten
3/4cupmilk
1/4cupmelted butter
1teaspoonsalt
ground black pepper to taste
2tablespoonsbutter
Instructions
Preheat oven to 350. Put the squash, onion, and about a cup and a half of water in a large skillet over medium heat. Cook until the squash and onions are tender (about 5 to 10 minutes). Drain well. Add half stick of margarine and let melt.
4 cups yellow squash, sliced, 1/2 cup onion, 1/4 cup melted butter
In a medium bowl, crush the crackers and stir in the shredded cheese. Add salt and pepper and stir. Then stir half of the cracker mixture into the squash.
35 Ritz crackers, 1 cup shredded cheddar cheese, 1 teaspoon salt, ground black pepper to taste
In a small bowl, mix together the milk and two eggs. Pour into the squash mixture and stir well. Pour into a casserole dish. Top with the remaining cracker topping and dot with remaining butter. Bake at 350 for 25-30 minutes, or until the top is golden brown.
2 eggs, beaten, 3/4 cup milk, 2 tablespoons butter