Ingredients
4 cups sliced yellow squash
½ cup chopped onion
¼ cup water, or more as needed
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 large eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
Ground black pepper to taste
2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium skillet, cook the sliced squash and chopped onion with ¼ cup of water over medium heat until the squash is tender, about 8-10 minutes. Stir occasionally and add more water if necessary to prevent burning.
- Once the squash is tender, drain any excess water and set it aside to cool slightly.
- In a large mixing bowl, combine the crushed buttery crackers, shredded cheddar cheese, beaten eggs, milk, melted butter, salt, and black pepper. Stir in the cooked squash and onion mixture.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Dot the top with the 2 tablespoons of butter.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is set and golden on top.
- Let the casserole rest for 5 minutes before serving.
Notes
You can substitute zucchini for yellow squash if preferred.
The casserole can be prepared a day ahead and stored in the refrigerator, then baked before serving.
To freeze, wrap the casserole tightly with plastic wrap and aluminum foil and store it for up to 3 months. Bake directly from frozen at 350°F for about 45 minutes.
If using frozen squash, make sure to drain excess moisture before using.
Feel free to add extra cheese or use different types of cheese for variety.
Add cayenne pepper, red pepper flakes, or jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
