Squash Casserole
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Squash Casserole
We love squash in the summertime and this changes things up from the sliced, salt and pepper dish.
Ingredients
Scale
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 1/4 cup water
- 2 eggs beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 tsp salt
- pepper to taste
- 2 T butter
- 35 buttery, round crackers, crushed
- 1 cup shredded cheddar cheese
Instructions
- Gather all ingredients, preheat oven to 400°
- Place squash and onion in a large skillet over medium heat.
- Pour in water, cover.
- Cook until squash is tender.
- Drain and place in large bowl.
- Mix cracker crumbs and cheese together in a medium bowl.
- Stir half of the cracker mixture into the cooked squash and onions.
- Mix eggs and milk together in a small bowl then add to the squash mixture.
- Stir in 1/4 cup melted butter and season with salt and pepper.
- Spread into a prepared baking dish – 8 x 8 works best
- Sprinkle with remaining cracker mixture and dot with 2 T butter.
- Bake until lightly browned, about 30 minutes.
Notes
This is a great dish to take to a gathering – it’s a crown pleaser.
Thanks for stopping by – until next time, may your days be grace filled, your kitchen warm and your heart rooted right where you are. 🩶
