Summer squash casserole

Summer squash casserole

Recipe by: ROSECART


  • 4 cups sliced yellow squash
  • 1/two cup chopped onion
  • 35 buttery round crackers, crushed
  • one cup shredded Cheddar cheese
  • 2 eggs, overwhelmed
    • 3/four cup milk
    • one/four cup butter, melted
    • one teaspoon salt
    • ground black pepper to taste
    • two tablespoons butter
    • Incorporate all elements to listing
    • Insert all ingredients to listing


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    1. Preheat oven to four hundred degrees F (two hundred levels C).
    2. Location squash and onion in a big skillet over medium heat. Pour in a small volume of drinking water. Cover, and prepare dinner until squash is tender, about five minutes. Drain nicely, and location in a massive bowl.
    3. In a medium bowl, mix collectively cracker crumbs and cheese. Stir 50 % of the cracker combination into the cooked squash and onions. In a little bowl, mix jointly eggs and milk, then insert to squash combination. Stir in 1/4 cup melted butter, and period with salt and pepper. Distribute into a 9×13 inch baking dish. Sprinkle with remaining cracker combination, and dot with 2 tablespoons butter.
    4. Bake in preheated oven for twenty five minutes, or until flippantly browned.

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