Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until the mixture sets, about 30 minutes. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Gradually whisk the reserved cooking liquid into the egg mixture. Stir in beaten eggs, cream and seasonings.
#YELLOW SQUASH CASSEROLE CRACKER#
Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.Ĭombine the eggs and cream in a medium bowl and whisk to blend. In a large bowl, place squash mixture, Ritz cracker crumbs and cheese, and mix well. Stir in the thyme and remove from the heat. Mix water and onion in a large glass bowl. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Instructions Spray a 2-quart glass casserole dish with cooking spray. 6 tablespoons unsalted butter 1 medium yellow onion, diced 2 pounds yellow squash (about 4-5, depending on size), cut into half-moons 1 teaspoon kosher salt. It’s a delicious, homestyle side dish that’s perfect for holidays, and a great way to use up the abundance of summer squash. Add the garlic and cook until fragrant, about 30 seconds. Yellow Squash Casserole made with fresh yellow squash, a cheesy, creamy coating and it’s finished with crispy toasted panko bread crumbs. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Grease a 9 x 13-inch baking dish with 1/2 tablespoon butter.
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