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Candy

Summer Squash and Vidalia Onion Casserole

This summer staple is bright and beautiful to look at and even better to taste.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 8
Course: Side Dish
Cuisine: American, Southern
Calories: 168
Ingredients Equipment Method

Ingredients
  

  • 4 cups yellow Squash thinly sliced
  • ½ cup Vidalia onion chopped
  • 35 Ritz crackers crushed
  • 1 cup cheddar cheese shredded
  • ¼ cup dried parsley
  • 2 eggs beaten
  • ¾ cup whole milk
  • ¼ butter melted
  • 2 Tbs butter cold and cubed
  • Salt & Pepper to taste

Equipment

  • Mandolin if available
  • Skillet
  • Baking dish

Method
 

  1. Preheat oven to 400℉
  2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  3. In a medium bowl, mix together cracker crumbs and cheese; add half into the cooked squash and onions, mixing well.
  4. In a small bowl, mix together eggs and milk, then add to squash mixture.
  5. Stir in 1/4 cup melted butter, and season with salt and pepper.
  6. Spread into a 9x13 inch baking dish.
  7. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  8. Bake in preheated oven for 25 minutes, or until lightly browned