With so much fresh squash available right now, I get a lot of requests for ways to use it all. This is the squash casserole my mother has been making since I was just a little girl. It has always been one of our favorites. This is really good served with Fresh Green Beans with New Potatoes and Bacon. I can make a meal off of this casserole with fresh green beans and cornbread.
It's a simple casserole as far as ingredients go. You probably have them all on hand. This is best made with fresh squash. Here is what you will need:
3 cups fresh yellow squash, diced and cooked until tender
2 eggs, slightly beaten
1 cup evaporated milk
6 Tbs. butter
3/4 cup sweet onion, minced
1 cup grated cheese (we use Velveeta, but a mild cheddar can be used)
1 tsp. salt
1/4 tsp. black pepper
2 1/2 cups saltine cracker crumbs, divided
Drain the cooked squash well. It should measure 3 cups of squash after it is cooked. Cook just until fork tender. Add butter, salt, pepper, and milk. Mix just until blended. Add eggs, minced onions, cheese, and 2 cups of cracker crumbs. Mix together and pour into a casserole dish sprayed with nonstick cooking spray. Sprinkle the top with the other 1/2 cup of cracker crumbs.
Place in a 375 degree oven and bake for 40 minutes. It will should be starting to brown and bubbling around the edges.