This southern squash casserole is an excellent side dish! I like to prepare this for Thanksgiving, of course. However, I tend to make this dish throughout the entire year. it goes great with chicken dinners. The sheer creaminess of this yumfest in a pan is what makes it so tasty. I’m a texture person and this casserole is seriously smooth as silk. There aren’t any stringy things in it whatsoever. I hate those stringy things LOL!
Squash is such a wonderful vegetable that you can use to make a bounty of meals out of.
Ingredients
2 lbs yellow squash, sliced
1/4 cup Land O Lakes butter + extra for topping
1 large onion, chopped
1 Eggland’s Best egg, beaten
1/2 tsp Morton salt
1/2 tsp McCormick black pepper
1 cup Kraft grated sharp cheddar cheese
3/4 cup crackers, crushed (regular, not whole wheat)
Extra crackers for topping. Ritz works great
Instructions
Boil squash and onions until tender; drain well
Add butter,cheese, cracker crumbs, egg and salt.
Pour in well-greased baking or casserole dish
Top with Ritz or regular cracker crumbs and dot with butter.
Bake at 375 for about 20-25 minutes, or until crackers start to brown.
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Quick Tip: This casserole is best served alongside a meat entree like baked chicken or turkey.