Ingredients for Cheesy Squash Casserole With Ritz
- Yellow Squash
- 1 medium onion
- 1 teaspoon salt
- Cheddar Cheese
- 3 large eggs
- 1 cup milk
- Ritz Cracker
- Butter
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How to Make Cheesy Squash Casserole With Ritz
- Preheat oven to 350°F (175°C).
- Trim the ends off of 3 medium yellow squash (approximately 3 pounds total) and discard.
- Chop the squash into small, ½-inch pieces.
- In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt. Add the chopped squash and 1 medium onion, chopped, to the boiling water.
- Boil for 15-20 minutes, or until the squash is tender.
- Drain the squash and onion thoroughly.
- In a large bowl, combine the cooked squash and onion with 2 cups of shredded cheddar cheese, 1 cup of shredded Monterey Jack cheese, and ½ teaspoon of black pepper.
- In a separate bowl, whisk together 3 large eggs and 1 cup of milk.
- Pour the egg mixture into the squash mixture and stir to combine.
- Grease a 2-quart casserole dish.
- Pour half of the squash mixture into the prepared casserole dish.
- Crush 1 cup of Ritz crackers into crumbs. Sprinkle ½ cup of the cracker crumbs over the squash mixture in the dish.
- Drizzle ½ cup (1 stick) of melted butter evenly over the cracker crumbs.
- Pour the remaining squash mixture into the casserole dish. Repeat with the remaining cracker crumbs and melted butter.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let cool for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
16g
Fat
68g
Carbs
2g
