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Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from The GT's Baking Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Courtney Hill

Category:
Category:

Ingredients:  
Ingredients:  
6 tbsp. unsalted butter, divided plus more for a pan
10 medium yellow squash, sliced
1 yellow onion, chopped
1 garlic clove, chopped
1 can (10 1/2-ounce) cream of mushroom soup
1/2 c. whole milk
8 oz. Cheddar cheese, grated (about 2 cups)
1 large egg, beaten
2 c. crumbled butter crackers (about 40)
Kosher salt and freshly ground black pepper

Directions:
Directions:
1) Preheat oven to 350F. Butter a 9-by-13-inch baking dish.

2) Melt 4 tablespoons butter in a large pot over medium heat. Add squash, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally, until just tender, 12 to 15 minutes.
Drain and roughly chop mixture; reserve.

3) Add soup and milk to pot and cook until warm, 1 to 2 minutes. Whisk in cheese, 1/2 cup at a time, until melted. Stir in egg and reserved squash mixture. Transfer mixture to prepared baking dish.

4) Melt remaining 2 tablespoons butter. Add crackers and toss to coat. Sprinkle over casserole. Bake until golden and bubbly, 35 to 40 minutes. Serve warm.

 

 

 

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