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Smokey Squash Casserole
This recipe calls for summer squash but I have made this casserole with both zucchini and summer squash. Smokey Gouda cheese adds a wonderful smokey flavor to this delicious casserole. If you can’t find smokey Gouda cheese substitute regular shredded Gouda cheese, Swiss or a white sharp cheddar cheese. My favorite part of this casserole besides the cheese and summer squash is of course the crumb topping. Buttery crackers are tossed with melted butter to make a delicious, crunchy topping that you can top any casserole with, not just this one. Smokey Squash Casserole is a winner!
A delicious casserole using summer squash.
- 3 pounds yellow squash, thinly sliced
- 5 tablespoons butter, divided
- 1/2 cup chopped onion
- 1 1/2 cups shredded smokey Gouda cheese
- 2 large eggs, lightly beaten
- 1/4 cup mayonnaise
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 sleeve buttery crackers crushed, about 30
Preheat oven to 350º
Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender.
Drain well; gently press between paper towels.
Melt 4 tablespoons butter in a skillet over medium-high heat; add onion, and saute' 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients.
Spoon mixture into a lightly greased 11 x 7-inch baking dish.
Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over casserole. Bake at 350º for 30 to 35 minutes or until set.