Yellow squash casserole
Yellow squash casserole
Ingredients/Components
- milk - 3/4 c
- salt - 1 tsp
- butter - 2 Tbsp
- eggs, beaten - 2 item
- butter, melted - 1/4 c
- chopped onion - 1/2 c
- shredded Cheddar cheese - 1 c
- ground black pepper to taste - 1 item
- sliced yellow summer squash - 4 c
- buttery round crackers, crushed - 35 item
How to make yellow squash casserole:
Preheat oven to 400°. Place squash and onion in a large skillet. Pour in just enough water to cover bottom of skillet. Cover with a lid and cook over low heat until squash is tender, about 5 minutes; drain well.In a medium bowl, mix together cracker crumbs and cheese. Stir half of cracker mixture into cooked squash mixture. In a small bowl, mix together beaten eggs and milk. Stir egg mixture into squash mixture, followed by 1/4 cup melted butter, salt and pepper. Mix well, then spread into a 9 x 13-inch baking pan. Cover top with remaining cheese and cracker mixture. Dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, until heated through and browned on top.
Recipe categories: Eggs/dairy, Low calorie, Cheese.
Rating:
Related ingredients:
eggs, beaten, egg, separated, yogurt, hard-cooked eggs, about 8 cups sliced yellow squash, parboiled and drained, to 6 large vidalia onions, cans yellow squash, drained, good layer sliced eggplant, cut in 1/2, french bread, cut into 1-inch thick slices, - 16 ounce package california blend vegetables, thawed and drained
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