I was given a nice, big yellow squash and decided to try something new. So, off to the internet I went, in search of a new recipe. After researching several recipes, I made some changes and came up with my own version of this cheesy casserole. I’ve tried it with cheddar and with Gruyere and both were delicious. So, I would imagine any cheese that melts well will work with this dish.

Cheesy Yellow Squash Casserole

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

3 cups yellow squash, sliced 1/4 inch thick
½ Tablespoon olive oil
½ medium onion, diced
1 clove garlic, minced
2 Tablespoons water
½ sleeve Ritz crackers, crushed
¾ cup shredded cheddar cheese
1 egg, beaten
6 Tablespoon milk
2 Tablespoons butter, melted
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Italian seasoning
Sprinkle of smoked paprika
Additional 1Tablespoon melted butter

Directions

Preheat oven to 400 degrees.
Grease an 8×8 inch oven proof dish and set aside.
Crush crackers into a bowl. Add the cheese. Mix well, divide in half and set aside.
Saute the onions and garlic in olive oil for 3 minutes.
Add the sliced squash and the water to the skillet. Cover and steam for 5 minutes. Squash should be semi tender. Remove from heat.
Add the milk, melted butter, beaten egg , ½ of the cracker/cheese mixture, salt, pepper, Italian seasoning and paprika to the squash and stir.
Pour mixture into prepared casserole dish.
Sprinkle remaining cracker/cheese mixture over the top.
Drizzle 1 Tablespoon melted butter over crumbs.
10. Bake in preheated oven for 25-30 minutes or until slightly browned. Remove from oven and let rest for 2-3 minutes before serving.