This creamy and cheesy squash casserole is a delightful dish perfect for any occasion. With a crunchy cracker topping and a rich cheddar flavor, it's sure to be a hit.
Prepare the squash by removing the ends and cutting it into small pieces.
Cut the squash into evenly sized pieces to ensure uniform cooking.
Boil the squash and chopped onion in salted water until tender, about 15 minutes.
Don't overcook the squash; it should be tender but not mushy.
Drain the cooked squash and onion thoroughly to remove excess water.
Press gently with a spoon to remove as much water as possible.
In a mixing bowl, combine the drained squash mixture with shredded cheddar cheese.
Mix while the squash is warm to help the cheese melt slightly.
Beat the eggs and mix with the milk, then add to the squash mixture.
Ensure the eggs are well beaten to distribute evenly in the mixture.
Pour half of the squash mixture into a greased casserole dish. Sprinkle half of the cracker crumbs and drizzle with half of the melted butter.
Spread the layers evenly for consistent baking.
Repeat the layering with the remaining squash mixture, cracker crumbs, and melted butter.
Press down gently to compact the layers slightly.
Bake in a preheated oven at 350°F for 25 minutes until golden and bubbly.
Check the casserole in the last few minutes to avoid over-browning.
Serve warm and enjoy your delicious casserole.
Garnish with fresh herbs like parsley for a pop of color and flavor.
