Squash casserole

Squashcasserole
Dinner tonight, February 9, 2014
Dinner tonight, May 2, 2013
Use for either a side dish or main dish
1 Servings - 9x13 inch pans

  • 4 cups sliced yellow squash
  • ½ cup chopped onion
  • 35 buttery round crackers, crushed
  • 1 cup shredded Cheddar cheese
  • 2 eggs, beaten
  • ¾ cup milk
  • ¼ cup butter, melted
  • 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 9x13 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.

Amount Per Serving  Calories: 196 | Total Fat: 14.8g | Cholesterol: 74mg

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