Hey guys!
Hope you had a good Monday!
It's definitely summertime in Arkansas. All of this week is supposed to be HOT. Squash and summertime in Arkansas kind of go hand in hand. We eat a lot of it this time of year because it's in season, and you can buy it pretty much anywhere and at the local farmer's markets. I actually bought the squash I used in this recipe from a produce stand down the road. I have made this Yellow Squash Casserole twice now. I made it a couple of weeks ago but was in a hurry and did not take pictures. It was so good that I decided that it needed to be on the blog, so I made it again for lunch yesterday! You're welcome 😉
When I made this recipe the first time, I used salted butter. I tried using unsalted butter the second time making it, and I have to say that I think it tastes better using the salted. I ended up adding salt while I was eating it the second time around. I also modified the recipe a bit after reading some of the comments about it being too mushy. I decided to cook the mixture about 10-15 minutes in the oven then add the second half of the cracker/cheese mixture so that the top would create more of a crust and not be mushy. I did this both times, and I liked the way it turned out. This is just personal preference, however. You can do it either way, and I'm sure that it will still be delicious. If you're needing something to do with that squash, give this yummy casserole a try!
Recipe from: All Recipes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
4 cups of sliced yellow squash
1/2 cup of chopped onion
35 buttery round crackers, crushed (I used Ritz)
1 cup of shredded cheddar cheese
2 eggs, beaten
3/4 cup of milk
1/4 cup of melted butter
2 tablespoons of butter
1 teaspoon of salt
Pepper to taste
Directions:
1.) Preheat oven to 400 degrees Fahrenheit.
2.) Place sliced squash and chopped onion in a large skillet. Add a small amount of water. Cover and cook until squash is tender, about 5 minutes. (I took the lid off for the last few minutes in order to have more of the water evaporate so that the casserole wouldn't turn out too mushy.)
3.) If needed, drain squash/onion mixture. Add mixture to a large bowl.
4.) In a separate bowl, mix together cracker crumbs and cheese. Stir half of the mixture into the large bowl with the squash/onion. Reserve the other half.
5.) In a small bowl, beat the eggs and milk together. Add to the squash/onion mixture.
6.) Add 1/4 cup of melted butter and season with salt and pepper.
7.) Pour entire mixture into 9 X 13 baking or casserole dish.
8.) Sprinkle other half of cracker/cheese mixture on top. (You can do this now or do like I did and add this when there are 10 minutes remaining on bake time.)
9.) Add 2 tablespoons of butter to top (can be melted or hard)
10.) Bake in oven about 25 minutes, or until browned on top.
11.) Let cool for a few minutes before serving.
Hope you had a good Monday!
It's definitely summertime in Arkansas. All of this week is supposed to be HOT. Squash and summertime in Arkansas kind of go hand in hand. We eat a lot of it this time of year because it's in season, and you can buy it pretty much anywhere and at the local farmer's markets. I actually bought the squash I used in this recipe from a produce stand down the road. I have made this Yellow Squash Casserole twice now. I made it a couple of weeks ago but was in a hurry and did not take pictures. It was so good that I decided that it needed to be on the blog, so I made it again for lunch yesterday! You're welcome 😉
When I made this recipe the first time, I used salted butter. I tried using unsalted butter the second time making it, and I have to say that I think it tastes better using the salted. I ended up adding salt while I was eating it the second time around. I also modified the recipe a bit after reading some of the comments about it being too mushy. I decided to cook the mixture about 10-15 minutes in the oven then add the second half of the cracker/cheese mixture so that the top would create more of a crust and not be mushy. I did this both times, and I liked the way it turned out. This is just personal preference, however. You can do it either way, and I'm sure that it will still be delicious. If you're needing something to do with that squash, give this yummy casserole a try!
Recipe from: All Recipes
Yellow Squash Casserole
Servings: 10Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
4 cups of sliced yellow squash
1/2 cup of chopped onion
35 buttery round crackers, crushed (I used Ritz)
1 cup of shredded cheddar cheese
2 eggs, beaten
3/4 cup of milk
1/4 cup of melted butter
2 tablespoons of butter
1 teaspoon of salt
Pepper to taste
Directions:
1.) Preheat oven to 400 degrees Fahrenheit.
2.) Place sliced squash and chopped onion in a large skillet. Add a small amount of water. Cover and cook until squash is tender, about 5 minutes. (I took the lid off for the last few minutes in order to have more of the water evaporate so that the casserole wouldn't turn out too mushy.)
3.) If needed, drain squash/onion mixture. Add mixture to a large bowl.
4.) In a separate bowl, mix together cracker crumbs and cheese. Stir half of the mixture into the large bowl with the squash/onion. Reserve the other half.
5.) In a small bowl, beat the eggs and milk together. Add to the squash/onion mixture.
6.) Add 1/4 cup of melted butter and season with salt and pepper.
7.) Pour entire mixture into 9 X 13 baking or casserole dish.
8.) Sprinkle other half of cracker/cheese mixture on top. (You can do this now or do like I did and add this when there are 10 minutes remaining on bake time.)
9.) Add 2 tablespoons of butter to top (can be melted or hard)
10.) Bake in oven about 25 minutes, or until browned on top.
11.) Let cool for a few minutes before serving.
Enjoy!
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| Butters out on one of our morning walks. He's loving the grass and shade 😎 |
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