Squash & Cheddar Casserole

servings: 8-10

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Ingredients

1 pound yellow summer squash or zucchini (or a combination), sliced
1 large onion, julienned
1 stick (8 tablespoons) Cabot Salted Butter, cut into pieces
½ cup milk
2 large eggs, beaten
1 tablespoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
4 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 1 cup)
10 saltine crackers, crushed, or ⅔ cup panko breadcrumbs

:::

219

% Daily Value

17.5g

27%

10g

50%

92millig

31%

322millig

13%

9g

3%

1g

4%

7g

141millig

14%

:::

PREHEAT oven to 300°F.
BRING large pot of salted water to boil; add squash and onion and cook just until they begin to soften, about 3 minutes.
POUR through colander and let stand to drain thoroughly.
TRANSFER to large mixing bowl. Add three fourths of butter and toss until melted. Add milk, eggs, sugar, salt and pepper and mix well. Stir in cheese. Pour mixture into 1 ½-quart casserole.
BAKE for 45 to 55 minutes or until set all the way to center.
REMOVE from oven and dot top of casserole with the remaining butter. Sprinkle with cracker or Panko crumbs. Return to oven until crumbs are golden and lightly crisped, about 5 minutes longer.

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PREHEAT oven to 300°F.
BRING large pot of salted water to boil; add squash and onion and cook just until they begin to soften, about 3 minutes.
POUR through colander and let stand to drain thoroughly.
TRANSFER to large mixing bowl. Add three fourths of butter and toss until melted. Add milk, eggs, sugar, salt and pepper and mix well. Stir in cheese. Pour mixture into 1 ½-quart casserole.
BAKE for 45 to 55 minutes or until set all the way to center.
REMOVE from oven and dot top of casserole with the remaining butter. Sprinkle with cracker or Panko crumbs. Return to oven until crumbs are golden and lightly crisped, about 5 minutes longer.