Printable | Taste of Home

Summer Squash Casserole

3 pounds yellow summer squash, cut into 1/4-inch slices
2 medium onions, sliced
1 cup butter, melted, divided
5 eggs
2 cups heavy whipping cream
5 cups (20 ounces) shredded cheddar cheese, divided
2-1/2 cups crushed saltines, divided
1/2 teaspoon salt
1/4 teaspoon pepper

Place squash in a large saucepan or Dutch oven; add 1 in. of water.
Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or
until crisp-tender. Drain well. In a large skillet, saute onions in

Printed from tasteofhome.com Oct 7, 2008

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Summer Squash Casserole cont.

1/4 cup butter until tender; add squash and gently combine. Transfer
to a large bowl. In another large bowl, combine eggs, cream,
4-1/2 cups cheese, 2 cups saltine crumbs, salt, pepper and remaining
butter. Pour over squash mixture; stir gently to combine. Transfer to
a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350°
for 35 minutes. Sprinkle with remaining cheese and saltine crumbs.
Bake 5 minutes longer or until cheese is melted and crumbs are golden
brown. Let stand for 10 minutes before serving.

Yield: 15 servings.