Squash Casserole by
Ingredients
2 tablespoons butter
4 cups sliced yellow squash (4-5 small/medium squash)
1 medium onion, chopped
2 large eggs
1 cup grated cheddar cheese
1 cup milk
2 tablespoons butter
cayenne pepper, optional
kosher salt
ground black pepper
1/2 sleeve Ritz crackers
Instructions
1. Preheat oven to 350 F.
2. Add eggs to large bowl and lightly whisk.
3. Whisk milk and cheese into to eggs until combined.
4. Melt 1 tablespoon butter in medium skillet or saute pan over medium-low heat. Once melted but still bubbling, add onions.
5. Season onions with salt and pepper. Caramelize onions by stirring frequently over medium-low heat for 20-30 minutes, ensuring that the onions do not scorch. (If pressed for time, simply saute over medium heat until tender 4-5 minutes).
6. Move onions from skillet to cheese/milk/egg mixture. Ensure heat on pan is at medium.
7. Add another tablespoon butter to skillet. One melted, add squash and cook over medium heat until tender (5-8 minutes).
8. Move squash from skillet to cheese/milk/egg/onion mixture.
9. Add remaining (2 tablespoons) butter to pan. Once melted, pour butter into the casserole mixture.
10. Spray a casserole dish (9x13) with cooking spray (or grease with canola oil). Pour casserole mixture in to dish.
11. Top with crushed ritz crackers.
12. Bake for 45-60 minutes, or until top has lightly browned and does not jiggle when dish is moved. Casserole should be bubbling around all sides.
13. Remove casserole from oven and let sit for 5-10 minutes for the casserole to set. Serve hot.
2. Add eggs to large bowl and lightly whisk.
3. Whisk milk and cheese into to eggs until combined.
4. Melt 1 tablespoon butter in medium skillet or saute pan over medium-low heat. Once melted but still bubbling, add onions.
5. Season onions with salt and pepper. Caramelize onions by stirring frequently over medium-low heat for 20-30 minutes, ensuring that the onions do not scorch. (If pressed for time, simply saute over medium heat until tender 4-5 minutes).
6. Move onions from skillet to cheese/milk/egg mixture. Ensure heat on pan is at medium.
7. Add another tablespoon butter to skillet. One melted, add squash and cook over medium heat until tender (5-8 minutes).
8. Move squash from skillet to cheese/milk/egg/onion mixture.
9. Add remaining (2 tablespoons) butter to pan. Once melted, pour butter into the casserole mixture.
10. Spray a casserole dish (9x13) with cooking spray (or grease with canola oil). Pour casserole mixture in to dish.
11. Top with crushed ritz crackers.
12. Bake for 45-60 minutes, or until top has lightly browned and does not jiggle when dish is moved. Casserole should be bubbling around all sides.
13. Remove casserole from oven and let sit for 5-10 minutes for the casserole to set. Serve hot.