![Squash Cheddar Casserole Recipe](https://reciperenaissance.xyz/wordpress/wp-content/uploads/2016/09/squash-cheddar-casserole-blog-900px-150dpi-1987-600x400.jpg)
Squash Cheddar Casserole Recipe
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 Recipe](https://reciperenaissance.xyz/wordpress/wp-content/uploads/2016/09/squash-cheddar-casserole-blog-900px-150dpi-1987.jpg)
Squash Cheddar Casserole
Ingredients
- 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
Instructions
- 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.