Cheesy Squash Casserole
This recipe comes from Traci. She said she uses Greek seasoning instead of salt and pepper.
Ingredients
2 tablespoons margarine
6-8 sliced yellow squash
1 medium onion, chopped
1 large egg
4 cups shredded cheddar cheese
1/8 cup milk – can use water
1/3 cup mayo
1/3 cup sour cream
½ teaspoon kosher salt
½ teaspoon ground black pepper
Salt & pepper
4 tbsp squirt margarine
1 sleeve Ritz crackers
Preheat oven to 350F.
Melt 2 tablespoons of margarine in a medium skillet and saute over medium-low heat. Add squash and onions and cook until tender.
In a large bowl, add egg and lightly whisk. Add 2 cups cheese, sour cream, mayo, and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well until combined. Add salt and pepper or seasoning. Stir well.
Spray a 9×13 casserole dish with cooking spray or grease with vegetable oil and pour squash casserole mixture into the baking dish. Sprinkle remaining 2 cups of cheese over the top and then top evenly with crushed Ritz crackers. Squirt small amount of margarine over the top of the crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole is set.
Allow to sit for about 5 minutes before serving.