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Summer Squash Casserole
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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 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |