Yellow Squash Casserole | Back Home Again: Yellow Squash Casserole

Monday, September 16, 2013

Yellow Squash Casserole

I'm out of town this week for work so I decided to designate it food week on the blog and catch up on all the recipes I have been wanting to post. First up is yellow squash casserole. Enjoy!

One of the veggies I was most looking forward to from our CSA was yellow squash. I love it and zucchini and will just roast it with a little olive oil and some salt and be good to go. When a friend of mine posted a yellow squash casserole recipe on her Facebook page, I decided to give it a try. I served it with baked chicken on top of couscous cooked with chicken broth and Sun Gold tomatoes.

4c sliced yellow squash                                 3/4c milk
1/2c chopped onion                                      1/4c butter, melted
35-40 Ritz crushed Ritz crackers                  1 tsp salt
1c shredded Cheddar cheese                        2 tbs butter
2 eggs                                                          salt & pepper to taste

Preheat oven to 400 degrees F (200 degrees C). 
Place squash and onion in a large skillet over medium heat. 
Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. 
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. 
Bake in preheated oven for 25 minutes, or until lightly browned.

This made a huge amount and we wound up eating it as a side for several other meals during the week. I personally thought it tasted 10 times better reheated!


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