Squash Casserole

This is a recipe for a delicious squash casserole, which can be served as a side item – or, some people say they serve it as a main item. That’s up to you.

To me, squash casserole is a side item, but I guess some people can eat it like a main meal… but I would argue that would only work as a light lunch meal for me at least, and wouldn’t be suitable for dinner.

I could see, serving this at Thanksgiving as one of the sides to mix up the traditional items. It just screams comfort food and fall weather – YUM!

You can probably switch out the squash and use the one you prefer the most, but I used winter squash (I think otherwise known as yellow squash).

The first step after cutting up the squash and onion is boiling them, but I like to use one of my favorite tricks to add flavor to your boiling items – which is adding a bit of chicken bouillon to the boiling water for more flavor. You can do that if you wish to (it works great with mashed potatoes too).

I’m no expert at chopping up the squash, but I find it’s easiest when you use a knife to basically peel off the hard skin then chop in chunks around the middle area. Then chop those pieces into small cubes.

After the squash and onion are boiled until tender, it’s just a matter of mixing up your ingredients and adding them to the greased casserole dish.

Then, you will top with the next layer of buttery cracker crumbs and bake that baby!

If you are a fan of other squash casserole, I think you will LOVE this one. If you do, please tell me in the comments!

Enjoy!

Squash Casserole

Yield: 8

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

A squash casserole dish that makes a great side item - exceptionally tasty and very easy to put together.

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Ingredients

• 1 winter or yellow squash, cut into 1 inch cubes
• 1/2 onion
• 1 egg, beaten
• 1/4 cup butter, divided
• 1 cup sharp cheddar cheese
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 cups ritz crackers (or other crackers), crushed

Instructions

1. Preheat oven to 375 degrees and grease a casserole dish
2. Cook squash and onion in boiling water until tender, 7-10 minutes. Drain well.
3. Mix squash, onion, half the butter, half of the crackers, salt & pepper, egg, & cheese together and add to casserole dish
4. Melt remaining butter and add other half of crackers to butter and mix well. Top the casserole with buttered cracker crumbs.
5. Cook for 20-25 minutes, or until cracker top is starting to brown.
6. Let sit for a few minutes until firm.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 276Total Fat 20gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 8gCholesterol 67mgSodium 614mgCarbohydrates 15gFiber 1gSugar 3gProtein 10g

This nutrition information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although alteredrecipe.com attempts to provide accurate nutritional information, these figures are only estimates.