Squash Casserole
So I can be a really lazy cook. Like I hate to have to cook something, transfer it to a pan, then cook it again in the stove. I know a lot of times this can't be avoided. Usually when I cook something like this, I make sure all of the other dishes I am having with it are easy. Squash casserole is an example of this. I LOVE squash casserole. But I really hate putting so much effort into a side dish. I also felt like this wasn't a great dish to freeze and reheat. So my recommendation is to make only the amount you think you will eat. I will for sure do that next time. This will also only be a dish I make on the weekends or "good" weeknights, ha! Only due to my pure laziness of course.
Ingredients
- 4 tablespoons of butter
- 4-6 squash, sliced
- 1 onion, chopped
- 2 eggs
- 1 cup grated cheddar cheese
- 1 cup milk
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 sleeve ritz crackers, crushed
Instructions
1. Preheat oven to 350
2. Melt 2 tablespoons of butter over medium to low heat; add onions and squash and cook until tender
3. In a large bowl, add eggs and whisk
4. Add cheese and milk into the bowl and whisk with the eggs until well combined
5. Add cooked onions and squash to mixture and stir well
6. Melt additional 2 tablespoons of butter in the same skillet; add to squash mixture
7. Stir in cayenne pepper, salt, and pepper with squash mixture
8. Spray 9x13 dish with cooking spray and pour squash mixture into baking dish.
9. Top evenly with crushed ritz crackers
10. Bake for 45 minutes or until top is lightly brown
11. Serve!
