Squash Casserole

 

  • 4 cups sliced yellow squash
  • ½ cup chopped onion
  • ¼ cup water, or more as needed
  • 35 buttery round crackers, crushed
  • 1 cup shredded Cheddar cheese
  • 2 large eggs, beaten
  • ¾ cup milk
  • ¼ cup butter, melted
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 tablespoons butter

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C).

Place squash and onion in a large skillet over medium heat; pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

Squash and onion in castiron pan

Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.

Cheese and cracker crumble getting sprinkled on squas and onions in castiron pan

Mix eggs and milk together in a small bowl, then add to squash mixture.

Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Bake in the preheated oven until lightly browned, about 25 minutes.



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