Cheesy Squash and Zucchini Casserole recipe

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Ingredients

1 pound yellow squash, sliced
1 pound zucchini, sliced
½ onion, diced
1 cup shredded Cheddar cheese
½ cup biscuit baking mix (such as Bisquick®)
½ cup butter
2 eggs
1 tablespoon white sugar
1 teaspoon salt
10 saltine crackers, or as needed, crushed
¼ cup bread crumbs

Nutrition Info

277.7 calories
carbohydrate: 16.4 g
cholesterol: 95.1 mg
fat: 20.5 g
fiber: 2.2 g
protein: 8.6 g
saturatedFat: 11.8 g
servingSize: -
sodium: 663.4 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion, bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.

  3. Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon, stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish, top with bread crumbs.

  4. Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

Recipe Yield

8 servings

Recipe Note

This cheesy dish is a favorite of our Thanksgiving dinner.

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