Squash Casserole
This is a new favorite side dish, especially during the summer. It’s perfect with grilled chicken and tastes just as good leftover…that is if there’s any left to save 😉
Ingredients:
- 4 Tbsp butter
- 4 cups sliced yellow squash
- 1 medium onion
- 2 large eggs
- 1 cup grated cheddar cheese
- 1 cup milk
- ½ tsp salt
- ½ tsp pepper
- 1 sleeve Ritz crackers
Directions:
1. Preheat oven to 350
2. Melt 2 Tbsp butter in medium skillet, add squash and minced onion and cook until tender.
3. To a large bowl, add eggs and lightly whisk.
4. Add cheese and milk. Whisk into egg until well combined.
5. Add cooked squash and minced onion to egg mixture and stir well to combined.
6. Melt remaining 2 Tbsp of butter in skillet used to cook the squash and onion.
7. Add the melted butter to squash casserole mixture.
8. Add in salt and pepper then stir well to combine.
9. Spray a 9 x 13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish.
10. Top evenly with crushed Ritz crackers.
11. Place in preheated oven and bake for 45 minutes, or until top has lightly browned and casserole does not “jiggle” when the dish is moved.
As someone who loves incorporating fresh, seasonal vegetables into my meals, this squash casserole quickly became a staple in my summer dinner rotation. One tip I've found helpful is to ensure the yellow squash is evenly sliced to cook uniformly, making the texture tender but still holding a slight bite. Adding the Ritz cracker topping gives a delightful crunch that contrasts nicely with the creamy inside, elevating the dish beyond a simple vegetable bake. I also experimented with enhancing the flavor by sprinkling a pinch of smoked paprika into the casserole mixture, which added a subtle smoky depth without overpowering the natural sweetness of the squash. If you want a slightly sharper taste, try swapping out the cheddar for a sharp white cheddar or mixing different cheeses. For those looking to lighten the dish, you can substitute whole milk with low-fat milk or even a creamy plant-based alternative like oat milk, which keeps the casserole rich yet lighter. Additionally, this casserole freezes well, so making a double batch can be a great way to prep ahead for busy weeknights. Serving this with grilled chicken, as suggested, is fantastic, but it also pairs well with roasted pork or even as a vegetarian main when served alongside a fresh green salad. Leftovers heat up beautifully, making it an excellent choice for meal prepping. Overall, the squash casserole is not just easy to make but also versatile and crowd-pleasing during the summer months.
