CHEESY SQUASH CASSEROLE
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- 5 c
- diced yellow squash (about 5 medium)
- 1 c
- diced onion (1 large)
- 2 Tbsp
- salted butter, room temperature
- 1/2 tsp
- 1/4 tsp
- ground black pepper
- 1 1/2 c
- crushed saltine crackers (about 3/4 of a sleeve)
- 2 1/2 Tbsp
- whole milk
- 2 1/2-3 c
- grated extra sharp cheddar cheese (divided into 1 1/2 c. & 1 c.)
2Uncover, stir, make "a well" in center, recover and microwave 3 minutes more.
3Repeat step number 2.
5While squash drains, preheat oven to 350 degrees Fahrenheit; add butter to the hot casserole dish, then tilt and swirl to melt butter and coat dish.
6Add well drained squash and onions to dish and stir to mix with butter.
8Add 1 1/2 cups of the cheese and mix well.
9Smooth down, wipe edge of dish if needed, and evenly cover with remaining cheese.
10Bake on middle rack for 1 hour (rotating dish after 1/2 hr.) until bubbly and beginning to brown.
12Cover and refrigerate leftovers.