A delightful twist on a classic summer squash casserole, perfect for family dinners.
Wash the squash thoroughly under running water.
Use a vegetable brush to remove any dirt from the squash skin.
Slice the squash into thin rounds.
Aim for uniform slices to ensure even cooking.
Chop the onion finely.
A sharp knife makes chopping onions easier and reduces tears.
Boil the squash and onion in a large pot of water until tender, about 10 minutes.
Do not overcook to maintain some texture in the squash.
Drain the cooked vegetables thoroughly using a colander.
Press gently with a spoon to remove excess water.
Mash the drained vegetables in a mixing bowl.
A potato masher works well for a slightly chunky texture.
Mix the mashed vegetables with half the butter, eggs, sugar, salt, and pepper.
Ensure the mixture is well combined for even flavor.
Transfer the mixture to a greased casserole dish.
Spread the mixture evenly in the dish for consistent baking.
Top with the remaining butter, breadcrumbs, and shredded cheese.
Distribute the topping evenly for a golden crust.
Bake in a preheated oven at 375°F for 45 minutes or until the top is golden and bubbly.
Check occasionally to prevent over-browning.
Let the casserole cool slightly before serving.
Allowing it to cool helps the casserole set for easier serving.
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