Squash Casserole Recipe
This easy Squash Casserole is creamy and cheesy with a buttery cracker crust. It's full of sweet yellow squash and is SO simple to make!
Servings: 6 servings (¾ cup each)
Ingredients
- 2-3 yellow squash, cut into ¼'' discs (about 4 cups) $2.20
- ½ yellow onion, julienned (finely sliced) $0.47
- ¾ cup shredded cheddar cheese $0.73
- ¼ cup shredded Parmesan cheese $0.67
- 3 cloves garlic, minced $0.09
- 2 Tbsp salted butter $0.30
- 1 tsp salt, divided $0.01
- 2 eggs $0.44
- ½ cup milk $0.14
- ½ Tbsp fresh parsley $0.05
- ½ tsp freshly cracked black pepper $0.02
- ¼ tsp red pepper flakes $0.15
- 18 Ritz crackers, crushed and divided $0.54
Instructions
- Preheat oven to 350F. Gather your yellow squash cut into discs, sliced yellow onion, shredded cheddar, shredded Parmesan, and minced garlic cloves.
- In a large skillet, melt salted butter and add yellow onion and ¼ tsp salt over medium heat until tender and starting to caramelize, about 6 minutes
- Add squash and cook until “al dente” but not too soft, about 5 minutes.
- Add minced garlic, cook for 2 minutes until fragrant.
- Transfer cooked veggies to casserole dish.
- Beat eggs with milk, fresh parsley, remaining salt, black pepper, and red pepper flakes, and pour egg mixture over the squash in the casserole dish.
- Add half the Ritz crackers and the shredded cheddar to a bowl. Mix to combine.
- Stir in the Ritz cracker and cheese mixture into the casserole dish with the squash.
- Top the casserole with the remaining Ritz crackers.
- Sprinkle over the shredded Parmesan.
- Bake the casserole for 45 minutes.
See how we calculate recipe costs here.
Notes
I used a 3-quart casserole dish.
Nutrition
Serving: 1serving (¾ cup) | Calories: 207kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Sodium: 689mg | Fiber: 2g