Southern Squash Casserole

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A slice of creamy Southern Yellow Squash Casserole topped with a golden, crispy crust rests on a white plate. A metal spoon sits beside it, ready to serve. A folded blue-striped cloth is partially visible in the background.

Prep Time 15

Cook Time 1

Total Time 1 15

Author Brooke Burks

Ingredients

4 cups yellow squash peeled, cooked and mashed
3 eggs beaten
1/2 cup chopped yellow onion
1/4 cup buttermilk
• salt and pepper to taste
dried parsley
1/2 - 1 cup shredded cheddar cheese divided
1/4 cup melted butter
1 sleeve butter crackers crushed and divided

Instructions

Peel, slice and boil the squash with a little salt. I boiled mine in the Instant Pot at 4 minutes and it was perfect! Mash and drain water out well.
4 cups yellow squash, • salt and pepper
After thoroughly removing excess water and mashing, add eggs, onions, buttermilk, salt, pepper, parsley, half of the shredded cheddar cheese and half of the crushed butter crackers. Spread in a lightly greased casserole pan.
3 eggs, 1/2 cup chopped yellow onion, 1/4 cup buttermilk, dried parsley, 1/2 - 1 cup shredded cheddar cheese, 1 sleeve butter crackers
Mix butter with other half of crackers and cheese and
spoon over the top. Bake at 375 degrees F for one hour or until top is
browned and bubbly. Enjoy!

1/4 cup melted butter

Nutrition(All values are estimates only)

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