Here’s a squash cheddar casserole recipe I adapted from a dish my mother has been making since 1980. The original version called for six tablespoons of butter and a sleeve of Ritz crackers, crushed. For my version, I cut the amount of butter and salt in half, and used a cup of breadcrumbs instead of the crackers, resulting in a significant reduction in calories without any loss of flavor. The texture of this casserole is somewhat similar to a soufflé, but thicker and not as light and airy.
Either yellow squash or zucchini can be used in this recipe. Zucchini was used in the dish photographed for this article.
Squash Cheddar Casserole
- 5 to 6 medium squash about 2 ½ pounds resulting in 2 cups cooked and drained
- 3 Tablespoons unsalted butter
- 2 eggs lightly beaten
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup chopped onion
- 1 cup shredded cheddar cheese sharp, extra-sharp, mild, cook's preference
- 1 cup evaporated milk
- 1 cup bread crumbs
- Cut up and steam the squash with salted water until tender and easily pierced with a fork, about 20 - 25 minutes.
- Mash the cooked squash and place it in a colander to cool and drain for 20 - 30 minutes.
- Preheat the oven to 375ºF.
- Place the chopped onions in a microwave-safe bowl, cover with plastic wrap and microwave for two minutes on high to steam and soften.
- Combine all ingredients and place in a baking dish.
- Bake for 40 minutes or until the dish browns around the edge.
- Let cool for 5 to 10 minutes before serving.