This casserole was good! It wasn’t as good as this one, but it was still good. Husband, who doesn’t like yellow squash, ate two helpings.
Yellow Squash Casserole
(All Recipes magazine, June/July/Aug. 2015)
time needed: 50 min.
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk (I used plain almond milk)
1/4 cup butter, melted (I used vegan butter)
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
4. Bake in preheated oven for 25 minutes, or until lightly browned.