This creamy squash casserole has a crunchy cracker and Cheddar cheese topping. Perfect for a tasty side or vegetarian main dish.
Ingredients
- yellow squash: 4 cups (sliced)
- onion: 0.5 cup (chopped)
- water: 0.25 cup (or more if needed)
- buttery round crackers: 35 piece (crushed)
- cheddar cheese: 1 cup (shredded)
- eggs: 2 piece (beaten)
- milk: 0.75 cup
- butter: 0.25 cup (melted)
- salt: 1 tsp
- ground black pepper: (to taste)
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Preheat the oven to 400 degrees F (200 degrees C).
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Place squash and onion in a large skillet over medium heat; pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. Dotdash Meredith Food Studios
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Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions. Dotdash Meredith Food Studios
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Mix eggs and milk together in a small bowl, then add to squash mixture. Dotdash Meredith Food Studios
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Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Dotdash Meredith Food Studios
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Bake in the preheated oven until lightly browned, about 25 minutes. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
