Southern Squash Casserole

By Meisje

I always make sure to drain the squash really well before assembling the casserole. You can freeze this cooked or uncooked. I prefer uncooked. I thaw it completely and then bake as directed.
Read more at https://www.plainchicken.com/2019/05/southern-squash-casserole.html#44rvjMxS36gcLJz7.99

Ingredients

• 3 Tbsp olive oil
• 1 Vidalia onion, chopped
• 1 tsp minced garlic
• 1-1/2 pounds yellow squash, sliced
• 1-1/2 pounds zucchini, sliced
• 3 Tbsp butter, melted
• 1 sleeve Ritz crackers, crushed (approximately 24 crackers)
• 1 cup shredded sharp cheddar cheese, divided
• 2 eggs, lightly beaten
• 1/2 cup heavy cream
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste

Preparation

Step 1

Preheat oven to 375ºF. Spray a 9x9-inch or 11x10-inch pan with cooking spray.
Heat olive oil in a large skillet over medium-high heat. Add onion and saute for 3 minutes. Add garlic and squash to pan. Cook for 8 to 10 minutes, until squash is tender.
Remove pan from heat and transfer squash to a colander. Drain away excess liquid.
Combine melted butter and crushed crackers. Place half of the crackers into a large bowl.
Add cooked squash to bowl with crackers. Add 3/4 cup cheddar cheese, eggs, heavy cream, salt, and pepper. Stir to combine.
Spread squash mixture into prepared pan. Top with remaining 1/4 cup cheddar cheese, remaining cracker crumbs and parmesan cheese.

Bake uncovered for 20 to 25 minutes.
NOTES:
Use a mandoline slicer to easily slice squash and zucchini.
Can make in advance and refrigerate or freeze unbaked.
If baking after refrigerating, you may need to add a few minutes to the cooking time.
To bake after freezing, thaw completely and bake as directed above.