Fresh Sliced Squash Casserole

June 15, 2017 By: fabfeasts Comments

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Tagged: Squash Sides Cream Cheese Christmas Side Dishes Casseroles & Pot Pies Dinner Baked Southern Baked Casseroles Vegetable Sides Cheese Squash Lunch Christmas Thanksgiving Sunday Dinner Thanksgiving Sides Sides Cheese Squash Sunday Dinner Butter Onions Easter Casseroles Southern Easter Christmas Vegetarian Main Dish Vegetable Casserole Mother's Day Brunch Sides Mother's Day Thanksgiving Sides Eggs

Prep:: 10 minutes
Cook:: 40 minutes
Serves:: 6

This savory squash casserole packs a cheese and buttery flavor punch. Without bread crumbs and just enough Ritz crackers to hold it together, it's much prettier than the typical squash casserole. The other nice thing about this squash recipe is in not pre-cooking the squash, you can feel the texture of the vegetable with each bite. The added protein from the eggs means this sliced fresh squash concoction can double as a beautiful side dish or tasty vegetarian entree.

Ingredients

Select ingredients:

5 thinly sliced fresh yellow squash

1 8oz package grated four cheese Mexican blend (not flavored with Mexican spices)

4 oz package cream cheese

1/4 cup melted butter

3 eggs

1/2 package Ritz crackers

1/2 chopped sweet onion

1 teaspoon salt

1 teaspoon butter to grease pan

Directions

Grease pan with butter and preheat oven to 350 degrees.
Slice squash into thin, round strips, set aside. In a large mixing bowl, combine all other ingredients. Add squash to mixture and stir until all squash rounds are moist with mixture. Spoon into pan and bake for 30-45 minutes depending on the depth of your pan and your oven until edges are browned and casserole is bubbly. Serve immediately.