Squash Casserole (Better the Next Day)
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Serve it hot day one, but the real move is eating the leftovers.
Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6-8
Ingredients:
- 2-3 medium yellow squash, washed and chopped
- 2-3 medium zucchini, washed and chopped
- 1 sweet onion, chopped
- Butter, for sautéing
- 2 eggs
- 1 cup mild or medium cheddar cheese, shredded
- Salt and pepper to taste
- 1 sleeve Ritz crackers, crushed
Instructions:
- Sauté the squash, zucchini, and onion in butter until softened.
- While the vegetables cook, whisk together the eggs, cheddar, salt, and pepper in a separate bowl.
- Pour the egg and cheese mixture over the sautéed vegetables and combine everything together.
- Transfer to a greased baking dish and bake at 325°F for about 35 minutes.
- At the 10 minute mark, pull it out, top with the crushed Ritz crackers, and put it back in to finish baking. The crackers will toast up on top.
- Serve hot.
Notes:
This is genuinely one of those dishes that’s better the next day. Something happens overnight, the flavors settle in and combine in a way that the fresh-out-of-the-oven version doesn’t quite have yet. If you have leftovers, don’t feel bad about it, reheat and enjoy.
