Description
Tender yellow squash and savory onion layered in a rich custard with cheddar cheese, topped with a buttery cracker crust and baked until golden and bubbly.
Ingredients
Scale
- 4 cups sliced yellow squash
- ½ cup chopped onion
- ¼ cup water, or more as needed
- 35 buttery round crackers, crushed
- 1 cup shredded Cheddar cheese
- 2 large eggs, beaten
- ¾ cup milk
- ¼ cup butter, melted
- 1 teaspoon salt
- ground black pepper to taste
- 2 tablespoons butter (for topping)
Instructions
- Preheat oven to 400 °F (200 °C) and lightly grease a 9×13‑inch casserole dish.
- Place squash, onion, and water in a large skillet over medium heat.
- Cover and cook until squash is tender, about 5 minutes. Drain well and transfer to a large bowl.
- Mix cracker crumbs and cheese together in a separate bowl. Stir half of the cracker mixture into
- the cooked squash mixture.
- Mix eggs and milk together, then add melted butter, salt and pepper; stir into the squash mixture.
- Spread mixture into the prepared baking dish.
- Sprinkle with the remaining cracker mixture and dot with 2 tablespoons of butter.
- Bake until golden brown on top and set, about 25 minutes. Serve hot and enjoy!
Notes
- For a crispier topping, use panko crumbs or swap half the butter in the crust for browned butter.
- This squash casserole recipe also reheats well—cover and warm at 350 °F for 10 minutes.
- You can prepare the mixture ahead and refrigerate before baking for an easy holiday side dish.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 220Kcal
- Sugar: 4g
- Fat: 12g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
Keywords: Squash Casserole