Prep Time:
Yield:Description
This creamy, rich souffle like squash casserole is a perfect side dish for any occasion. It’s great to take to church suppers or potlucks.
Ingredients
- 5 cups cooked (about 7 medium size yellow squash) squash, drained with all the water squeezed out.
- 1 medium sweet yellow onion
sweet yellow onion, chopped - ½ cup (1 stick) butter
- 2 large eggs, beaten
- 1 ¼ cups grated Parmesan cheese
- 1 ½ cups mayonnaise
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 2 cups crushed round buttery crackers
- ½ cup (1 stick butter), melted
- Garnish: fresh parsley flakes, optional
Instructions
- Preheat the oven to 350 degrees. Grease or butter an 8 x 10 casserole dish.
- Wash and trim ends of squash. Cut squash into ¼ -inch thick slices. Place in boiling water and cook until just tender. Drain squash until all the liquid has squeezed out. After, all the water has been squeezed out, measure 5 cups squash. Set aside to cool.
- In a large bowl, combine beaten eggs, Parmesan cheese, mayonnaise, nutmeg, salt and pepper and mix well.
- Saute onions in butter for 5 minutes or until onions are tender and transparent. Remove from pan and the onions and butter with the egg and cheese mixture.
- To make the topping: In a small bowl, combine the crushed Ritz’s crackers with melted butter and mix well. Set aside.
- Gently fold in cooked squash to the creamy egg-cheese mixture. Mix until the squash and cream mixture is well combined. Pour into the prepared casserole dish and bake for 20 minutes and remove from oven and add the Ritz’s cracker topping. After adding the topping, continue to bake for 15 to 20 minutes longer or until casserole is hot and bubbly.
Notes
Make ahead/ Freeze Tip: Uncooked casserole without the topping can be frozen for up to 3 months. Thaw out in the refrigerator overnight and cook according to the instructions above. Cook leftover squash will keep in the refrigerator for up to 7 days. Cook squash casserole also freezes well for up to 3 months.