YELLOW SQUASH CASSEROLE
My husband's favorite dish when he was growing up was his mother's yellow squash casserole. Unfortunately, nobody in the family had the recipe. I tried a number of different recipes before finally adapting this one, which finally won the Seal of Approval from my husband and his siblings. I can certainly see why he liked it, too. The eggs and cheese don't overpower the squash, but just make it taste a bit richer, creamier, and a bit more substantial. This could be a great main vegetarian dish or a great way to use up yellow squash if you have it in your garden.
Provided by Alix D @Lionors
Categories Vegetables
Number Of Ingredients 10
Steps:
- Preheat oven to 400°; prepare 9x13 pan with nonstick spray and set aside.
- Melt 2T butter in skillet with lid. Sauté onion in butter over medium low heat until soft but not yet caramelized. Add squash, cover, and cook until squash is translucent and soft, stirring occasionally.
- While squash and onion are cooking, crush Ritz crackers (I put them into a Ziploc bag and crushed them fine with the smooth side of a meat tenderizer). Add shredded cheese and combine thoroughly.
- In a large bowl, combine beaten eggs, milk, salt, pepper, the melted 1/4 cup butter, 1/2 crumb/cheese mixture, plus the squash and onion mixture, and stir to combine.
- Pour mixture into prepared 9x13 inch pan and top with remaining cheese/crumb mixture. Cut remaining 2T butter into small square and scatter over the top. Bake, uncovered, for 25 minutes or until top is lightly browned.
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