Description
A comforting baked casserole made with fresh summer squash, onions, cheddar cheese, and a buttery cracker topping. Perfect as a seasonal side dish with customizable add-ins like green chiles, pimentos, or bacon.
Ingredients
Scale
- 3 to 4 yellow summer squash, sliced
- 1 medium onion, chopped
- 2 eggs, beaten
- 1/2 cup milk or sour cream
- 1½ cups shredded cheddar cheese
- Salt and pepper to taste
- 8–10 saltine crackers (or Ritz), crushed
- 3 tablespoons butter
- Optional: chopped green chiles, cooked bacon, pimentos
Instructions
- Prep the squash: Slice the yellow squash, sprinkle lightly with salt, and let sit in a colander for 10–15 minutes to draw out excess moisture. Pat dry with paper towels.
- Sauté vegetables: In a skillet, melt butter over medium heat. Sauté squash and onions until just tender. Remove from heat.
- Mix the filling: In a large bowl, combine the sautéed vegetables, milk, beaten eggs, half of the shredded cheddar, and crushed crackers. Season with salt and pepper. Add optional mix-ins if using.
- Assemble the casserole: Spoon the mixture into a greased 1½-quart baking dish. Top with the remaining cheddar cheese and additional crushed crackers for a crispy finish.
- Bake: Preheat oven to 350°F (175°C) and bake for 20–25 minutes, or until the top is bubbly and golden.
Notes
For added texture and flavor, mix in cooked bacon or green chiles. Let the casserole rest for 5 minutes before serving for easier slicing.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 5g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 95mg
Keywords: squash casserole, summer squash, cheddar bake, comfort food, southern recipe