Yellow Squash Casserole

By Stina

Ingredients

• Yellow Squash Casserole
• Baked Acorn Squash
• Butternut Squash Cakes
• Sweet Potato Casserole II
• Butternut Squash and Mascarpone Gnocchi
• Glazed Butternut Squash
• Winter Squash
• Stuffed Summer Squash
• Apple-Stuffed Squash
• How to Peel and Chop Onions
• All about Eggs
• Battle of the Butter: Salted vs. Unsalted
• Types of Salt
• Freshly Ground vs. Pre-Ground Pepper
• 4 cups sliced yellow squash
• 1/2 cup chopped onion
• 35 buttery round crackers, crushed
• 1 cup shredded Cheddar cheese
• 2 eggs, beaten
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 teaspoon salt
• ground black pepper to taste
• 2 tablespoons butter

Details

Servings 1
Adapted from allrecipes.com

Preparation

Step 1

Directions

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

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

In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Bake in preheated oven for 25 minutes, or until lightly browned.

Kitchen-Friendly View

PREP


20 mins

COOK


30 mins

READY IN

50 mins