This dish is a wonderful way to have summer squash. Usually we stir fry it, steam it, or boil it. Everyone here loved this and we're not big fans of casseroles. Summer Squash Casserole is so easy to make, my 10 year old prepared this one. Your kids can help crush crackers, cut veggies, and mix the topping for this. If you're kids are working on counting, let them count out the crackers. It's a very forgiving recipe. I like to add little more squash because I usually have extra on hand.
Summer Squash Casserole
4-5 cups sliced zucchini and/or yellow squash (about 1/3 inch thick- doesn't have to be precise)
1 Small white onion chopped (about one cup)
35 buttery crackers, crushed (I use club crackers and just use a whole sleeve.)
1 cup shredded cheddar cheese
1/2 teaspoon cayenne pepper
2 eggs beaten
3/4 cup milk
1/4 cup melted butter
1/2 teaspoon dry mustard powder
2 tablespoons melted butter
- Bring a pot with just enough water to boil the squash in it, to a boil.
- Add squash and onion to the pot of water and let it cook for about 8-10 minutes.
- Drain the squash and onion in a colander. Leave the squash and onion draining while you prepare the rest of the recipe.
- In a bowl mix the shredded cheese, cayenne, and crackers. Set aside.
- In a big bowl whisk eggs, milk, melted butter, mustard, salt, and pepper.
- Stir 1/3 of the cracker mixture, and the squash and onion into the egg mixture.
- Place the squash and onion mixture into a 9x13 inch baking dish.
- Bake in a 400 degree oven for 20 minutes.
- Mix remaining cracker mixture with 2 tablespoons of melted butter.
- Top the casserole with the remaining cracker mixture and bake for another 5-10 minutes until lightly browned.
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