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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I make this alot during the summer when the squash is fresh. One of our favorite casseroles in the summertime. Ingredients:
4 cups sliced yellow squash |
1/2 cup chopped onion |
35 round buttery crackers, crushed |
1 cup shredded cheddar cheese |
2 eggs, beaten |
3/4 cup milk |
1/4 cup butter, melted |
1 teaspoon salt |
ground black pepper |
2 tablespoons butter |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash and onion in a large skillet over medium heat.
3. Pour in a small amount of water.
4. Cover, and cook until squash is tender, about 5 minutes.
5. Drain well, and place in a large bowl.
6. In a medium bowl, mix together cracker crumbs and cheese.
7. Stir half of the cracker mixture into the cooked squash and onions.
8. In a small bowl, mix together eggs and milk, then add to squash mixture.
9. Stir in 1/4 cup melted butter, and season with salt and pepper.
10. Spread into a 9x13 inch baking dish.
11. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
12. Bake in preheated oven for 25 minutes, or until lightly browned.
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