All Recipes Best Recipe Side Dish Vegetables Squash Summer Squash

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: : -

Preheat oven to 325 degrees F (165 degrees C).
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.
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.
Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

8 servings

This cheesy dish is a favorite of our Thanksgiving dinner.