Squash Casserole
A creamy squash casserole topped with buttery crackers and Cheddar cheese, perfect as a side or vegetarian main dish.
Equipment
- 9x13-inch casserole dish
- large skillet
- mixing bowls
Ingredients
Squash Mixture
- 4 cups sliced yellow squash
- ½ cup chopped onion
- ¼ cup water or more as needed
- 2 large eggs beaten
- ¾ cup milk
- ¼ cup butter melted
- 1 teaspoon salt
- ground black pepper to taste
Topping
- 35 pieces buttery round crackers crushed
- 1 cup shredded Cheddar cheese
- 2 tablespoons butter
Instructions
Preparation
- Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch casserole dish; set aside.
- Place squash, onion, and water in a large skillet over medium heat. Cover and cook until squash is tender, about 5 minutes. Drain well and transfer to a large bowl.
- Mix cracker crumbs and cheese together in a separate bowl. Stir half of the cracker mixture into cooked squash mixture.
- Mix eggs and milk together in a small bowl, then add to squash mixture; stir in ¼ cup melted butter, and season with salt and pepper. Spread mixture into the prepared baking dish.
- Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
- Bake in the preheated oven until golden brown on top and set, about 25 minutes.
- Serve hot and enjoy!
Notes
Stir in ½ cup sour cream or mayonnaise for tang and richness. Serve alongside turkey or ham at Thanksgiving or Christmas. You can portion into two 8x8-inch pans—bake one now and freeze the other.
Nutrition
Serving: 1casseroleCalories: 223kcalCarbohydrates: 14gProtein: 6gFat: 16gSaturated Fat: 8gCholesterol: 68mgSodium: 469mgPotassium: 224mgFiber: 1gSugar: 5gVitamin C: 5mgCalcium: 149mgIron: 1mg
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