This casserole is buttery, cheesy and freakin fantastic! It can be made with a mixture of yellow squash and zucchini as well. Once this hits your table in the summer, it will always make a summer appearance!
Ingredients
- Casserole
4 4 Yellow Squash, sliced
1 1 Small onion, diced
2 2 Large eggs, beaten
3/4 cup 3/4 Whole milk
1/4 cup 1/4 Cold butter, cut into cubes + 1 tbsp for pan
Salt & pepper
1/4 cup 1/4 Parmesan cheese, grated
1 cups 1 Cheddar cheese, shredded
1 sleeve 1 Ritz crackers, crushed
- Topping
1 sleeve 1 Ritz crackers, crushed
1 cup 1 Cheddar cheese, shredded
2 tbsp 2 Butter, melted
Directions
- Heat oven tom 375° and butter a 9 x 13 baking pan.
- In a skillet on medium-low heat, sauté butter and onion 3 minutes then add squash and sauté 8 minutes. Set aside to cool.
- In a large bowl mix eggs, milk, 1 cup cheddar, parm, 1 sleeve Ritz crackers, salt, pepper, cold butter cubes and cooled squash and onion mixture. Pour into prepared pan.
- In a small bowl, mix 1 sleeve of Ritz crackers, 1 cup shredded cheddar and 2 tablespoons of melted butter. Sprinkle over the top of squash casserole.
- Bake @ 375° 20 – 25minutes until top is golden brown and casserole is no longer “jiggly”.
