Squash Casserole
A side to be had on any southern summer spread. As the Fourth of July approaches I’m thinking this paired with ribs, an herby potato salad, a tangy tomato and peach salad with blueberry peach cobbler… ohhhh myyy gooodneesss!!
If you have leftovers, you might try pairing them with eggs and avocado toast for breakfast… don’t knock it till you try it!!
Squash Casserole
Yield: 8
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Ingredients
- 2 Tablespoons butter
- 4 cups sliced yellow squash (about 3 medium)
- 1 medium onion, chopped
- 2 eggs
- 1 heaping cup grated cheddar cheese
- 1 cup milk
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- pepper to taste
- 1 sleeve Whole Wheat Ritz crackers
Instructions
- Preheat oven to 350 degrees and spray a 9x13 inch pan with cooking spray.
- Melt butter in a large pan and add the squash and onions. Cook until tender, about 8 minutes.
- While the squash is cooking, whisk eggs, milk, cheese, salt, pepper, and cayenne in a large bowl.
- Once squash is tender, transfer the mixture into the egg mixture and stir to combine.
- Then transfer that mixture into the prepared pan and bake for 40 minutes. Allow to sit about 5 minutes before serving.
Notes:
Adapted from, https://addapinch.com/squash-casserole-recipe//#axzz2sxH9n4hX