Summertime means an abundance of delicious homegrown yellow squash. I am always looking for new ways to eat summer squash and recently it occured to me...squash casserole doesn’t have to be a holiday only side dish! This beauty can be served as a main course with a side salad and some crusty homemade bread for a truly delicious dinner.
Here’s my no fuss, weeknight squash casserole recipe:
3-4 large yellow squash, sliced
1 cup milk (heavy cream would work brilliantly, too!)
2 eggs
Salt and pepper
3 Tablespoons butter
Dash of red pepper flakes
1 cup shredded cheddar cheese*
1 cup crackers, smashed**
*You can use any cheese you like. When I made mine, I used 1 cup of cheddar and a handful of 6 Cheese Blend because I had it on hand and needed to use it up.
**Place crackers in a ziplock bag and smoosh them up with a rolling pin- your hands work, too! I used Ritz, but Club crackers, Cheez-Itz, or even plain Lay’s potato chips would work!
Preheat the oven to 350 degrees. Grease a 13 x 9 baking dish with 1 Tbls. butter. Place the squash in the baking dish. In a separate bowl, whisk together the milk, eggs, and spices. Pour over the squash. Top with the cheese. Finish with the crackers and bits of remaining butter. Bake for 40-45 minutes or until the center is not wobbly (eggs are set).
The top will become a deep golden brown color. If you notice the top browning quicker than the eggs are cooking, cover it with foil.
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