Squash Casserole

Seasons: summer
Squash Casserole - Fresh On The Menu Recipe
  • 2 pounds Certified SC Grown yellow squash
  • ½ large onion, chopped
  • 1 sleeve Ritz crackers
  • 1 cup cheddar cheese
  • 2 eggs
  • ¾ cup milk
  • ½ cup butter
  • Salt and pepper to taste

  1. Preheat oven to 400°.
  2. Lightly steam squash and onion in steamer basket for about 5 minutes. Drain and set aside.
  3. In a medium bowl, combine cracker crumbs and cheese.
  4. In a large bowl, add drained squash and onion and gently fold in half of the cracker and cheese mixture.
  5. In a small bowl, whisk together egg and milk, then add to squash mixture. Season with salt and pepper.
  6. Melt ½ cup butter. Add half the melted butter to the squash mixture. Season with salt and pepper.
  7. Spread squash mixture into a 9 x 13 baking dish. Top with remaining crackers and pour remaining butter over dish.
  8. Bake at 400° for 25 minutes until lightly brown.

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