Squash casserole — even the words can evoke, for certain folk, the sights and smells of an old-school Southern meat-and-three restaurant, or grandma’s sideboard on Thanksgiving, covered with dishes. It’s a simple and delicious way to add veggies to a plate, and a smart (and inexpensive) way to manage a home garden’s overabundance of summer squash. Though it’s traditionally made with yellow squash, squash casserole can be made with zucchini or even
Contents
pattypan squash, if you have ’em. What isn’t up for substitution is the heaps of cheese and crackers.
Ingredients
- 6 tbsp.unsalted butter, divided plus more for a pan
- 10medium yellow squash, (about 2 1/2 pounds) sliced
- 1yellow onion, chopped
- 1garlic clove, chopped
- Kosher salt and freshly ground black pepper
- 1(10 1/2-ounce) can cream of mushroom soup
- 1/2 c.whole milk
- 8 oz.Cheddar cheese, grated (about 2 cups)
- 1large egg, beaten
- 2 c.crumbled butter crackers, such as Ritz (about 40)
Directions
-
- Step 1
Preheat oven to 350°F. Butter a 9-by-13-inch baking dish.
- Step 2Melt 4 tablespoons butter in a large pot over medium heat. Add squash, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until just tender, 12 to 15 minutes. Drain and roughly chop mixture; reserve.
- Step 3 Add soup and milk to pot and cook until warm, 1 to 2 minutes. Whisk in cheese, 1/2 cup at a time, until melted. Stir in egg and reserved squash mixture. Transfer mixture to prepared baking dish.
- Step 4Melt remaining 2 tablespoons butter. Add crackers and toss to coat. Sprinkle over casserole. Bake until golden and bubbly, 35 to 40 minutes. Serve warm.
- Step 1
