Squash Casserole
The ultimate comfort food for fall! This Squash Casserole is creamy, cheesy, and topped with a crunchy layer of Ritz crackers. Perfect for family gatherings or a cozy weeknight dinner. Try it tonight to warm your heart and satisfy your cravings!
Equipment
- Hand-Held Mandoline Slicer
- Vegetable Chopper
- 12-inch Non-Stick Skillet
- Mixing Bowls
- Rotary Cheese Grater
- 9×13-inch Baking Dish
Ingredients
- 1.5 pounds fresh squash sliced
- 0.5 each green bell pepper chopped
- 0.5 each sweet onion chopped
- 2 Tbsp butter
- 1 tsp salt
- 0.5 tsp black pepper
- 2 each eggs
- 4 tsp chicken base or chicken bouillon
- 1 can Unsalted Cream of Mushroom Soup 10.5-oz
- 1.5 cups shredded cheddar cheese
- 0.25 cup butter melted
- 20 to 30 each Ritz crackers crushed
Instructions
- Preheat oven to 325°F. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
- In a large skillet, melt 2 tablespoons of butter. Add squash, bell pepper, onion, salt and pepper. Cook until vegetables are soft. Remove from heat.
- Mix together eggs, chicken base, mushroom soup, cheese, and melted butter. Stir in cooked vegetables. Pour into prepared pan. Top with crushed Ritz crackers.
- Bake, uncovered, for 20 minutes.
Notes
- Tip 1: You can use a can of cream of soup in this recipe.
- Tip 2: I suggest using Unsalted Cream of Mushroom Soup in this dish to control the sodium.
- Tip 3: Substitute mushroom bouillon to make cream of mushroom soup.