Cheesy Squash Casserole

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Now if you’re not a big fan of squash, this dish might not sound appetizing at first, but stay with me! I brought this dish into a work potluck last week and the casserole was gone within 15 minutes. Think of a baked mac and cheese, replaced with squash in a crunchy buttery goodness. Hungry yet? It’s really easy to make and perfect to have as a side dish or as your main meal, especially for the upcoming holidays.

Total time: 45 mins

Ingredients:

4 – Yellow Squash, sliced and boiled

1 – Yellow Onion, diced

30-35 – Original Low Sodium Ritz or Town House Crackers. 

2 – Eggs, beaten

1/2 – Cup milk

2 – Cups Shredded Mild Cheddar Cheese

3 – Tablespoons of melted butter

1 – Teaspoon Salt

1 – Teaspoon Black Pepper

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Dice your onions. Wash and thinly slice your squash into circles. I like to make them as thin as possible by using a Mandolin Slicer.

3. Place the squash and onion into a pot of water with a dash of salt and bring to a boil for 10 minutes.

4. While those cook it’s time to start having some fun with the crackers. Place your crackers in a tightly sealed ziplock bag.

Get out your meat tenderizer or rolling pin and start beating!

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5. Mix the cheese with the cracker crumbs in the same bag and set aside.

6. In a mixing bowl add:

  • 2 beaten eggs
  • 1/2 cup milk
  • 3 Tablespoons melted butter
  • Two-thirds of the cheese and cracker mixture
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • The drained squash & onions

7. Once this is mixed well, transfer contents to a casserole baking dish, add the remaining cheese & cracker mixture to the top of the casserole to form the crust.

img_30878. Place in the oven to bake for about 30-35 minutes or until top looks golden brown . Let cool for a few minutes and serve :)

* To make this Gluten-Free use GF Crackers of your choice just make sure they’re slightly buttery. Glutino is not recommended the dish turns out too dry and falls apart.

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