Squash Casserole

Tender squash, onions, gooey cheese, and a crunchy cheese cracker topping make up this memorable squash casserole. 

  

Squash Casserole

4 cups sliced yellow squash or 1 (12 oz.) bag of frozen squash

1 cup sliced onion

Water

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 tsp. salt

1/2 tsp. pepper

2 cups cheese crackers

2 cups shredded cheddar cheese

Preheat oven to 400 degrees.  Place squash and onion in a large skillet.  (I use a 5 qt. saute pan.)  Pour in enough water to cover the vegetables and cover with a lid.  Heat on medium high until boiling and then cook until tender--about 5 minutes.  Drain well and return to skillet.

In a small bowl, whisk together the beaten eggs, milk, melted butter, salt, and pepper. Stir the egg mixture into the squash/onions.  Crush the cheese crackers, and in a large bowl, mix the crushed cheese crackers with the cheese.  Stir half to two-thirds of the crumb mixture into the squash mixture.  Mix well.

Pour into a 1.5 to 2 qt. ungreased casserole dish and top with the remaining crumb mixture.  Bake for 30 to 35 minutes at 400 degrees.

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Recipe from mrshappyhomemaker.com:  http://www.mrshappyhomemaker.com/2012/08/my-perfect-squash-casserole/