Creamy Squash Pudding

By JodyWilliams

Ingredients

• 10 cups thinly sliced yellow squash (8 large)
• 1/2 c. plus 1 T. butter, divided
• 1 large onion, chopped
• 1 (8 oz) pkg sliced baby bella mushrooms
• 2 cloves garlic, minced
• 1/3 cup all purpose flour
• 1 t. salt
• 1/2 t. ground black pepper
• 1 (8 oz) pkg cream cheese, softened
• 2 1/2 cups whole milk
• 6 large eggs
• 1 (5 oz) pkg shredded Swiss cheese
• 1 cup grated Parmesan cheese
• 1 1/2 cups crushed round buttery crackers

Details

Servings 10

Preparation

Step 1

Preheat oven to 350. Lightly grease a 3-quart baking dish.

In a large dutch oven, combine squash and water to cover. Bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes or until squash is tender. Drain well

In a large skillet, melt 1/2 cup butter over medium-high heat. Add onion, mushrooms, and garlic; cook for 5 minutes, or until tender. Stir in flour, salt, and pepper; cook, stirring constantly for 5 minutes. Add cream cheese, stirring until melted. Remove from heat.

In a large bowl, whisk together milk and eggs. Stir in cheeses, onion mixture, and squash. Spoon into prepared baking dish.

In a small bowl, combine crackers and 2 T. melted butter; sprinkle evenly over squash mixture. Bake for 1 hour, or until a wooden pick inserted in center comes out clean.