Squash Casserole
This Southern Squash Casserole combines tender yellow squash and sweet onion with plenty of sharp cheddar cheese. A buttery cheese-cracker topping bakes up golden and crunchy, making it a comforting side dish for holidays, potlucks, or family dinners!
Ingredients
- 4 cups sliced yellow squash
- 1 cup sliced onion
- 2 cups cheese crackers crushed
- 2 cups shredded cheddar cheese
- 2 eggs beaten
- ¾ cup milk
- ¼ cup butter melted
- 1 teaspoon salt
- ½ teaspoon pepper
- enough water to cover
Instructions
- Preheat your oven to 400 degrees.
- Place squash and onion in a large skillet and pour in enough water to cover. Turn the heat on medium-high, cover, and cook until tender – about 5-10 minutes, depending on how tender you like your squash.
- Drain well to remove excess water, and pat dry with paper towels to prevent a watery casserole. Set aside.
- In a small bowl, whisk together the eggs, milk, salt, & pepper.
- In another bowl, mix together the crumbled cheese crackers with the butter and then add the shredded cheese.
- Stir half of the crumb mixture into the squash along with the egg mixture. Combine well. Pour into a 2 to 3 quart casserole dish, and top with the remaining cracker/cheese mixture. Bake for 30 minutes.