cheesy squash casserole
This is my version of the delicious squash casserole served in the cafeteria of our local community hospital, when I worked there (in the office) back in the 90's. The cheese taste is stronger than the squash, which can appeal to those who "don't like" squash.
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prep time
cook time
45 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 cups grated yellow squash
- 3/4 pound velveeta cheese
- 1 tablespoon dried minced onion
- 1/4 pound butter, melted
- 12 - ritz crackers, crumbled
- 3 - eggs, beaten
- 1/2 to 1 cups grated cheddar cheese
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 3/4 teaspoon italian seasoning
- 1/3 teaspoon garlic powder
How To Make cheesy squash casserole
-
Step 1Preheat oven to 350 degrees F. Butter 9 x 12 baking dish.
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Step 2Cut cheese into half-inch cubes and melt. I use my microwave for melting - 30 seconds on high, then stir. Repeat until melted throughout.
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Step 3Add melted cheese to grated squash and mix well.
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Step 4Add dried onion flakes, melted butter, cracker crumbs, and beaten eggs. Mix well.
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Step 5Season to taste with remaining ingredients, except grated Cheddar cheese.
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Step 6Bake at 350 degrees for 40 minutes. Remove from oven and top with 1/2 to 1 cup grated Cheddar. Return to oven for 5 to 10 minutes, just until cheese is melted. Serve warm, or allow to cool and cut into squares to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Keyword:
#side dish
Keyword:
#vegetable
Ingredient:
Vegetable
Method:
Bake
Culture:
Southern
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