- 10 minutes
- 40 minutes
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.
- 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.