Squash Casserole

When summer squash season rolls around and you need a way to use up your yellow squash bounty, what better dish to make than a creamy, cheesy, and buttery squash casserole? This classic combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping.

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 eggs, beaten

• ¾ cup milk

• ¼ cup butter, melted

• 1 teaspoon salt

• ground black pepper to taste

• 2 tablespoons butter

Directions

• Step 1

  Preheat oven to 400 degrees F.

• Step 2

  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.

• Step 3

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

• Step 4

  Mix eggs and milk together in a small bowl, then add to squash mixture.

• Step 5

  Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

• Step 6

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