Name: Squash Casserole
Ingredients: 4 cups sliced yellow squash; ½ cup chopped onion; ¼ cup water, or more as needed; 35 buttery round crackers, crushed; 1 cup shredded Cheddar cheese; 2 large eggs, beaten; ¾ cup milk; ¼ cup butter, melted; 1 teaspoon salt; ground black pepper to taste; 2 tablespoons butter

Ingredients

Scale

4 cups sliced yellow squash
½ cup chopped onion
¼ cup water, or more as needed
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 large eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Instructions

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13-inch casserole dish; set aside.

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Place squash and onion in a large skillet over medium heat; pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

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Mix cracker crumbs and cheese together in a separate bowl. Stir half of the cracker mixture into the cooked squash and onions.

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Mix eggs and milk together in a small bowl, then add to squash mixture; stir in 1/4 cup melted butter, and season with salt and pepper. Spread mixture into the prepared baking dish.

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Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

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Bake in the preheated oven until lightly browned, about 25 minutes.

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Serve hot and enjoy!