Squash Casserole
Ingredients
The casserole
-
2
tablespoons
unsalted butter
-
1
medium
yellow onion, chopped
-
4
medium
yellow squash, cut into ¼-inch thick coins
-
1½
teaspoons
kosher salt
-
2
large
eggs
-
½
cup
full-fat plain Greek yogurt
-
⅔
cup
milk
-
½
teaspoon
ground black pepper
-
¼
teaspoon
dried thyme
-
⅛ to ¼
teaspoon
cayenne pepper
-
⅔
cup
shredded sharp cheddar cheese
-
⅓
cup
shredded Swiss cheese
The topping
-
1
sleeve
round buttery crackers, coarsely crushed
-
2
tablespoons
unsalted butter
Instructions
- Preheat the oven to 350°F and coat a baking dish with nonstick spray.
- Melt 2 tablespoons of butter in a skillet and sauté the onion until softened.
- Add the squash and 1 teaspoon of salt, cooking until just tender and beginning to brown.
- Drain the squash and onion mixture in a colander for at least 5 minutes.
- In a bowl, whisk together the eggs, Greek yogurt, milk, black pepper, thyme, cayenne, and remaining salt.
- Stir in the cheddar, Swiss cheese, and drained squash mixture, then transfer to the baking dish.
- Melt the remaining butter, mix with the crushed crackers, and sprinkle over the casserole.
- Bake for 30 to 35 minutes until set, then let rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8 to 10 servings
Calories
237
Total fat
15g
Total carbohydrates
16g
Total protein
11g
Sodium
20mg
Cholesterol
77mg
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