Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!
This Squash Casserole is a classic side dish recipe that’s so easy to make! Creamy, cheesy, and loaded with yellow squash, this is the perfect side to serve with weeknight dinners or at your Thanksgiving table! A Southern favorite! Yellow squash vary in size. Size can vary amongst the different varieties (crookneck, straightneck, patty pans, etc) and garden picked squash can even be quite large. It is better to measure squash by the pound. 1 pound of squash should give you about 3 cups of squash to work with.
You’ll Need:
2 lbs of yellow squash.
½ large onion.
1 sleeve Ritz crackers.
1 cup of cheddar cheese.
2 eggs.
¾ cup of milk.
½ cup of melted butter.
Salt and pepper.
You’ll Need:
2 lbs of yellow squash.
½ large onion.
1 sleeve Ritz crackers.
1 cup of cheddar cheese.
2 eggs.
¾ cup of milk.
½ cup of melted butter.
Salt and pepper.
How to:
First, steam the squash and onion lightly, drain and set aside.
In a medium bowl, place 1/2 of crackers and ¾ of cheese.
Place the squash and onion in a large bowl and add the crackers and cheese mixture to it.
Whisk the eggs and milk together in a small bowl then pour over the squash mixture.
Add ½ of melted butter into squash, add some salt and pepper and mix well together.
In a 9×13 pan, spread the squash mixture and top with the remaining crackers and butter.
In a preheated oven to 400 degrees, bake for 25 minutes.