Zutaten für The Best Yellow Squash Casserole
- Crookneck Yellow Squash
- Zucchini
- Carrot
- Unsalted Butter
- Yellow Sweet Onion
- Garlic Clove
- 1 cup crushed buttery cracker crumbs
- Sharp Cheddar Cheese
- Tabasco Sauce
- Salt And Pepper
- 2 large eggs
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Zubereitung von The Best Yellow Squash Casserole
- Preheat oven to 350°F (175°C).
- Spray a medium (approximately 9x13 inch) casserole dish with vegetable cooking spray.
- Slice 2 medium yellow squash lengthwise into quarters, then slice crosswise into ½-inch thick pieces.
- Place the squash pieces and 1 cup of peeled and sliced carrots in a saucepan. Add 2 cups of water and 1 teaspoon of salt.
- Bring to a boil, reduce heat to medium-low, cover, and simmer for 20 minutes, or until vegetables are very soft.
- Meanwhile, in a medium skillet, melt 3 tablespoons of butter over medium-low heat. Add 1 medium onion, finely chopped, and cook slowly until very tender and translucent (6-8 minutes).
- Add 2 cloves of minced garlic and cook for another minute.
- Transfer the onion mixture to a large mixing bowl.
- Wipe out the skillet and return it to medium-low heat. Add 1 tablespoon of butter. Melt completely.
- Stir in ½ cup of crushed buttery cracker crumbs and cook for 1-2 minutes, until golden brown. Remove and place on a small plate lined with paper towels to drain.
- Drain the cooked squash and carrot mixture.
- Lightly mash the vegetables with a fork or potato masher.
- Add the mashed vegetables to the mixing bowl with the onions. Stir in the remaining ½ cup of crushed cracker crumbs, 1 ½ cups of shredded cheddar cheese, and a dash or two of Tabasco sauce.
- Season with salt and pepper to taste.
- Stir in 2 large eggs.
- Pour the mixture into the prepared baking dish.
- Scatter the toasted cracker crumbs evenly over the top.
- Bake uncovered for 30-35 minutes, or until golden brown and lightly firm in the center.
- Let cool slightly before serving hot.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
37g
Carbs
1g