Summer Squash Casserole
Serving Size / Yield
- 4 C. yellow squash, sliced
- ½ C. yellow onion, chopped
- 35 buttered crackers, crushed
- 1 C. Cheddar cheese, shredded
- 2 cage-free eggs, beaten
- ¾ C. whole milk
- ¼ C. butter, melted
- 1 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 2 tbs. butter
Preheat oven to 400 degrees F and prepare a 9x13-inch casserole dish.
In a large skillet, cook squash and onion over medium heat. Cover and cook for 5 minutes or until tender. Transfer mixture to a large serving bowl.
Mix crackers and cheese in a small mixing bowl. Stir half of cracker mixture into squash mixture. Combine eggs and milk in a medium mixing bowl. Transfer mixture to bowl with squash mixture. Stir in melted butter, salt and ground pepper. Transfer to prepared casserole dish and top with remaining half of cracker mixture. Dot casserole with butter.
Bake for 25 minutes or until bubbly. Allow casserole to cool before serving.