Summer Squash Casserole

Reported by: Katherine Rowe
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Updated: 6/26 10:26 am

2 tablespoons butter
4 cups sliced yellow squash
1 large onion, chopped
2 eggs
1 cup grated cheddar cheese
2 Tablespoons basil, chopped
1 cup milk
2 tablespoons butter
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 sleeve Ritz crackers


Preheat oven to 350*.
Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash, onions, salt and pepper, and cook until tender.
In a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Stir well to combine.
Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not "jiggle" when the dish is moved.
Allow to sit for about 3 minutes before serving.
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