Squash Casserole

  • 10 Feb - 16 Feb, 2018
  • Mag The Weekly
  • Cookery


· 6tbsp unsalted butter, divided plus more for a pan

· 10 medium yellow squash, sliced

· 1 yellow onion, chopped

· 1 garlic clove, chopped

· 1 can (10½oz.) cream of mushroom soup

· ½ cups whole milk

· About 2 cups cheddar cheese, grated

· 1 large egg, beatenz

· 2 cups crumbled butter crackers (about 40)

· Salt and freshly ground black pepper to taste


Preheat oven to 350°F. Butter a 9x13-inch baking dish. Melt four 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, for about 12-15 minutes. Drain and roughly chop the mixture, then reserve. Add soup and milk to a pot and cook until warm, for a minute or two. Whisk in cheese, half cup at a time, until melted. Stir in egg and reserved squash mixture. Transfer the mixture into a prepared baking dish. Melt remaining two tablespoons of butter, add crackers and toss to coat. Sprinkle over casserole and bake until golden and bubbly, for about 35-40 minutes. Serve warm.