RCI-VG.004.1325.001
Squash Casserole
Squash Casserole is best in summer when squash is ripe and plentiful.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- yellow summer squash2 poundstrimmed and sliced 1/4" thick
- sweet onion1/2 smallsuch as Vidalia, peeled and diced
- 1 tsp
- 1 large
- 1/2 cup
- 1/2 cup
- 1/4 tsp
- butter crackers1/2 cupsuch as Ritz, crushed (~12 crackers)
Method
1
Warm oven to 350 degrees F.
10 minutes
2
Grease a casserole dish.
2 minutes
3
Combine sliced squash and the onion in a pan with a cup of water and 1/2 tsp salt.
5 minutes
4
Cook over medium heat and cover with lid for ~15 min.
15 minutes
5
Drain and let cool.
10 minutes
6
Beat squash, achieve a chunky consistency.
3 minutes
7
Include the egg, mayonnaise, cheese, 1/2 tsp salt, pepper, mixing well.
4 minutes
8
Evenly distribute this into the greased casserole dish.
2 minutes
9
Cover with crushed crackers evenly.
2 minutes
10
Bake for ~30 min.
30 minutes