CHEESE & SQUASH CASSEROLE

Janet Tucker Recipe

By Janet Tucker almostveg

My husband loves this as a leftover


Recipe Rating:
 3 Ratings
Serves:
6-8
Prep Time:
Cook Time:

Ingredients

1 small
onion chopped (3/4 cup)
2 lb
yellow squash sliced very thin
1/2 c
lite mayonnaise
1/2 c
plain greek yogurt
8 oz
grated gruyere cheese divided
3/4 SLEEVE RITZ OR BUTTER CRACKERS CRUMBLED & DIVIDED
water, as needed
kosher salt and pepper to taste

Directions

1
Prep all the ingredients.
2
Pam and heat a large skillet. Cook the onions. Add a little water to prevent them from burning. Cook until soft about 10 min. Add more water as needed.

Preheat oven to 350 at this time
3
Add all the squash to the skillet, season with salt & pepper to taste. Cook until squash is tender 10-12 min. Remove from heat and I take out excess water with a large spoon.
4
Stir into the skillet mayo, yogurt, 2/3 cheese and 2/3 crackers. Pour mixture into a 1 1/2 qt pammed baking dish. Sprinkle with remaining cheese. Top with remaining crackers.
5
Bake until casserole is bubbly around the edges
30 min or so.

Remove and serve hot.