I had to laugh because it was brought to my attention recently that I use a lot of cheese. This is true because we love cheese. You could probably make this recipe without cheese if you chose to though.
This is a good way to use up fresh squash or any squash that you may have in the freezer.
Cheesy Squash Casserole
- 2 c. yellow squash, chopped or sliced (I have thrown some zucchini in with it too)
- 1 small onion, chopped
- 1 pack Lipton onion soup mix (optional)
- 1 c. cheese, grated
- 2 eggs
- 1/2 c. milk
- 1/4 c. butter or margarine, melted
- 1 sleeve of Ritz crackers, crushed
- salt and pepper to taste
Preheat oven to 400.
Grease a casserole dish.
Saute or boil the onion and squash until tender.
In a bowl mix together the soup mix, cheese, eggs, milk and half of the crushed crackers.
Add the cooked squash and stir well, season to taste.
Pour into the casserole dish.
Mix together the remaining crackers and the melted butter. Sprinkle over the squash.
Bake for 20 – 30 minutes.