Tuesday, September 1, 2015

cheesy squash and zucchini casserole


  • Servings: 8
  • 1 pound yellow squash, sliced
  • 1 pound zucchini, sliced
  • 1/2 onion, diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup biscuit baking mix (such as bisquick®)
  • 1/2 cup butter
  • 2 eggs
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 10 saltine crackers, or as needed, crushed
  • 1/4 cup bread crumbs


    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr

  • preheat oven to 325 degrees f (165 degrees c).
  • fill a large pot with water and bring to a rolling boil. add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. drain and transfer vegetables to a large bowl.
  • mix cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. fold crushed crackers into the mixture until the liquid has been absorbed. pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
  • bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

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