Simple Summer Squash Casserole with Cheese and Crackers
This warm casserole is a great way to showcase sliced squash or zucchini from your garden! With buttery crackers, onion, cheese, and butter, it's a delicious and easy side dish.
Servings: 6
Equipment
- 1 large skillet
- 3 bowls
- 9x13 baking dish
Ingredients
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 1 sleeve buttery crackers
- 1 cup shredded cheddar cheese
- 2 eggs, beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1 tsp salt
- 2 tbsp butter
- pepper and preferred seasonings to taste
Instructions
- Preheat oven to 400 degrees.
- 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 5-10 minutes. Drain well and place squash and onions in a small bowl.4 cups sliced yellow squash, 1/2 cup chopped onion
- In a medium bowl, mix cracker crumbs and cheese. Stir half of crumb mix into squash and onions.1 sleeve buttery crackers, 1 cup shredded cheddar cheese
- In another bowl, stir eggs and milk and pour into the squash mixture. Stir in melted butter and season with salt, pepper, and any other preferred seasoning.2 eggs, beaten, 3/4 cup milk, 1/4 cup butter, melted, 1 tsp salt, pepper and preferred seasonings to taste
- Spread mixture into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture and dot with 2 Tbsp butter. Bake for 25 minutes, or until lightly browned.2 tbsp butter
Video
Notes
- I love using Ritz crackers for this recipe.
- I also recommend using onion powder and minced onion for extra flavor.
- Frozen squash and zucchini work with this recipe too. Use two 10-ounce bags and cook according to package instructions, then add the other ingredients to your dish. Check out WalMart's frozen Zucchini blend.