Ingredients

• 2 tablespoons butter (for sautéing)
• 4 cups yellow squash, sliced
• 1 medium onion, chopped
• 2 large eggs
• 1 cup grated cheddar cheese
• 1 cup milk
• 2 tablespoons butter (for casserole mix)
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 sleeve Ritz crackers, crushed

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Add the sliced squash and chopped onion. Cook until soft and tender.
3. In a large mixing bowl, lightly beat the eggs. Stir in the grated cheese and milk until fully combined.
4. Add the cooked squash and onion to the egg mixture. Mix well.
5. Melt the remaining 2 tablespoons of butter in the same skillet used earlier. Add the melted butter to the squash mixture.
6. Season with salt, pepper, and cayenne (if using). Stir to combine.
7. Lightly grease a 9×13-inch baking dish with cooking spray. Pour the squash mixture into the dish and spread evenly.
8. Sprinkle crushed Ritz crackers evenly over the top.
9. Bake for 45 minutes, or until the top is lightly golden and the casserole is set (it shouldn’t jiggle when moved).
10. Let rest for about 3 minutes before serving.

Nutrition