CHEESE & SQUASH CASSEROLE
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- 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
- water, as needed
- kosher salt and pepper to taste
3/4 SLEEVE RITZ OR BUTTER CRACKERS CRUMBLED & DIVIDED
1Prep all the ingredients.
2Pam 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
3Add 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.
4Stir 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.
5Bake until casserole is bubbly around the edges
30 min or so.
Remove and serve hot.