- 10 Minutes
- 40 Minutes
- Makes 6 Servings.
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.
- Preheat oven to 400 degrees.
- 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.
- 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.
- Bake in preheated oven for 25 minutes, or until lightly browned.