Ingredients:

• 4 cups of sliced yellow squash
• ½ cup chopped onion
• ¼ cup water (or more as needed)
• 35 buttery round crackers, crushed
• 1 cup shredded Cheddar cheese
• 2 large eggs, beaten
• ¾ cup milk
• ¼ cup melted butter
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons butter (for topping)

Instructions:

1. Preheat Oven and Prepare Dish:
   • Preheat your oven to 400°F (200°C).
   • Lightly grease a 9x13-inch casserole dish and set aside.
2. Cook Squash and Onion:
   • In a large skillet, combine the sliced squash, chopped onion, and water over medium heat.
   • Cover and cook for about 5 minutes, or until the squash is tender.
   • Drain well to remove any excess liquid, then transfer the squash and onions into a large bowl.
3. Prepare the Filling:
   • In a separate bowl, mix together the crushed crackers and shredded Cheddar cheese.
   • Stir half of this mixture into the cooked squash and onions.
4. Combine Wet Ingredients:
   • In a small bowl, beat the eggs and combine them with the milk.
   • Add this mixture to the squash and cracker combination.
   • Stir in ¼ cup melted butter and season with salt and black pepper.
5. Assemble the Casserole:
   • Transfer the squash mixture into your prepared casserole dish.
   • Top with the remaining cracker and cheese mixture.
   • Dot with the remaining 2 tablespoons of butter.
6. Bake:
   • Bake in the preheated oven for about 25 minutes, or until the casserole is lightly browned on top.
7. Serve and Enjoy:
   • Let the casserole cool for a few minutes before serving. Enjoy this cheesy, comforting dish!

Make-Ahead & Freezer Tips:

• Refrigerating: You can prepare the casserole ahead of time. Assemble it without the cracker topping, cover, and store in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before adding the cracker topping and baking.  
• Freezing: To freeze, prepare the casserole (without the cracker topping) in a dish lined with aluminum foil. Freeze overnight until solid, then wrap it tightly with more foil and label it. It can be stored in the freezer for up to 3 months. When ready to bake, thaw overnight in the fridge, then add the cracker topping and bake as usual.  

Leftover Storage:

• Once the casserole has cooled completely, wrap any leftovers tightly with plastic wrap or aluminum foil and store in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F for about 25 minutes. Note that the topping may be less crispy after freezing.

Nutrition