YELLOW SQUASH CASSEROLE

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Yellow Squash Casserole image

This is a pretty good recipe. I haven't had a chance to try many yet. I'm new to eating squash so I had to think of many different ways to enjoy it. I have also found out that you can make this ahead of time and freeze it in either a vacuum sealed bag or freezer zip lock bag in the aluminum pans. When your ready for it just take out of freezer and pop right in the oven. Allow 15- 20 extra minutes to cook.

Provided by barefootmommawv

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs crookneck yellow squash or 2 lbs other yellow squash
1/2 cup coarse-chopped carrot
1/4 cup butter
1 large onion, chopped
1 garlic clove, minced
1 1/4 cups Ritz cracker crumbs
1/2 cup grated cheddar cheese
1 dash hot pepper sauce, such as Louisiana hot sauce
1 dash salt
1 dash pepper
2 eggs, light beaten

Steps:

  • Preheat the oven to 350 degrees.
  • Butter a medium baking dish.
  • Slice the squash lengthwise into quarters, then cut into 1/2 inch thick wedges.
  • Place the squash and carrots in a saucepan, barely cover with water and salt well.
  • Bring to a boil, reduce heat to medium and cover.
  • Cook about 20 minutes, until the vegetables are very soft.
  • Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat.
  • Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes.
  • Add the garlic and cook an additional minute.
  • Scrape the mixture into a mixing bowl.
  • Wipe out the skillet, return to medium-low heat, and add to it the remaining tablespoon butter.
  • Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
  • Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl.
  • Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce.
  • Salt and pepper generously to taste.
  • Stir in the eggs and spoon the mixture into the prepared baking dish.
  • Scatter the toasted cracker crumbs over the top.
  • Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center.
  • Serve hot.

Nutrition Facts : Calories 174.1, Fat 12.9, SaturatedFat 7.5, Cholesterol 100.7, Sodium 173.6, Carbohydrate 9.9, Fiber 3.5, Sugar 1.7, Protein 6.3

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