Squash Casserole
HB-2194 · Hand-built original · American
This easy Squash Casserole is creamy and cheesy with a buttery cracker crust. It's full of sweet yellow squash and is SO simple to make!
AmericanSide Dish1 hr 13 minServes 6207 kcalGluten-free
Main ingredient: yellow squash
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:6quantities adjust to match
Ingredients
- 2-3 yellow squash (about 31¾ oz), cut into ¼ in discs, about 4 cups
- 1/2 yellow onion, finely sliced
- 2¾ oz cheddar cheese, grated
- 1 oz Parmesan cheese, grated
- 3 garlic cloves, minced
- 2 tbsp salted butter
- 1 tsp salt, divided
- 2 eggs
- 8 Tbsp milk
- 1/2 tbsp fresh parsley, chopped
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 18 butter crackers, crushed and divided
Method
- Heat the oven to 350°F and lightly grease a medium casserole dish.
- Melt the butter in a large frying pan over a medium heat. Add the squash, onion, garlic and half the salt and cook, stirring often, for 10-12 minutes until the squash is tender and most of its liquid has cooked off.
- Tip the squash mixture into a large bowl and leave to cool for a few minutes.
- Whisk the eggs and milk together, then stir into the squash with the cheddar, Parmesan, parsley, remaining salt, black pepper, red pepper flakes and half the crushed crackers.
- Spoon into the prepared dish, level the top and scatter over the rest of the cracker crumbs.
- Bake for 30-35 minutes, until set in the centre and golden on top.
- Rest for 10 minutes before serving as a side dish.
Prep: 15 min · Cook: 58 min · Total: 73 min
Nutrition (per serving, where published)
207 kcalCalories
9 gProtein
12 gCarbs
14 gFat
2 gFibre
689 mgSodium
1 serving (¾ cup)Serving