Yesterday I decided to make a squash casserole with the 2
squash I still had in the fridge.
I did a quick search on Pinterest and found this recipe.
Click on picture for link to recipe source.
I had to make a few adjustments because I only had 2 squash
and no crackers.
4 cups sliced yellow squash
(I used 2)
1/2 cup chopped onion
35 buttery round crackers, crushed
(I used about 1 1/2 cups of Panko bread crumbs.)
1 cup shredded Cheddar cheese
(I also added about 1/3 cup Parmesan cheese.)
2 eggs, beaten
3/4 cup milk
(I omitted the milk.)
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C).
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.
This is what I did instead of following the directions above.
Spray pan with Pam.
Place sliced squash in pan, add onions.
Pour in 2 beaten eggs, blend with veggies.
Mix Panko bread crumbs & cheeses &
evenly sprinkle on top of veggies.
Pour melted butter on top.
bake for 25 minutes at 400 degrees.
My squash casserole . . .
crunchy on top . . .
Hubby gave it 2 thumbs up!
I'm linking with . . .