Squash Casserole Recipe
A comforting and versatile dish made with fresh yellow squash, cheese, and buttery crackers, ideal for any occasion.
Ingredients
- 4 tablespoons Butter
- 4 cups Yellow squash, sliced
- 1 medium Onion, chopped
- 2 large Eggs
- 1 cup Cheddar cheese, grated
- 1 cup Milk
- ¼ teaspoon Cayenne pepper, optional
- ½ teaspoon Kosher salt
- ½ teaspoon Ground black pepper
- 1 sleeve Ritz crackers, crushed
Instructions
- Preheat your oven to 350º F.
- Melt 2 tablespoons of butter in a medium skillet over medium-low heat. Add the sliced squash and chopped onion, cooking until tender and fragrant, about 5 to 7 minutes.
- In a large bowl, crack the eggs and lightly whisk them. Add the grated cheddar cheese and milk, whisking until smooth.
- Add the cooked squash and onion mixture to the egg mixture. Stir until well combined.
- Melt the remaining 2 tablespoons of butter in the same skillet. Pour this into the squash mixture, adding cayenne pepper, kosher salt, and black pepper. Stir well.
- Spray a 9×13 casserole dish with cooking spray. Pour the mixture into the dish and spread evenly.
- Sprinkle the crushed Ritz crackers evenly over the top.
- Bake for 45 minutes until the top is lightly browned and the casserole doesn’t jiggle when moved.
- Allow to sit for about 3 minutes before serving.
Notes
- Use fresh yellow squash for better flavor and texture.
- Sauté vegetables just until tender to prevent mushiness.
- You can prepare the casserole a day in advance and bake it the next day.
Nutrition
Calories: 250kcalCarbohydrates: 20gProtein: 9gFat: 15gSaturated Fat: 8gSodium: 400mgFiber: 1gSugar: 2g
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