Yellow Squash Casserole

 in Favorite Recipes by

Provided by Tom Helfrich for the August 2018 issue of BurlesonNOW Magazine.

  • 4 cups yellow squash, sliced 
  • 1/2 cup onion, chopped 
  • 1/2 cup water
  • 35 buttery round crackers, crushed
  • 1 cup cheddar cheese, shredded 
  • 2 eggs, beaten
  • 3/4 cup milk
  • 1/4 cup, plus 2 Tbsp. butter (divided use)
  • 1 tsp. salt
  • Ground black pepper, to taste
  1.  Preheat oven to 400 F.
  2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. 
  4. In a small bowl, mix together eggs and milk and then add to squash mixture. Stir in 1/4 cup melted butter and season with salt and pepper. 
  5. Spread into a 9-x13-inch baking dish. Sprinkle with remaining cracker mixture; dot with 2 Tbsp. butter.
  6. Bake in preheated oven for 25 minutes, or until lightly browned.