Cornbread Squash Casserole

Name: Cornbread Squash Casserole
Ingredients: 1 lb yellow squash, sliced and quartered; 1 large onion, chopped; 2 garlic cloves, minced; 1 tablespoon aged balsamic vinegar; 1 teaspoon powdered Worcestershire sauce; 1/4 cup butter, melted; 1/4 cup cream; 3 eggs, beaten; 1 tablespoon sugar; 3/4 cup cornbread, crumbled; 1 cup finely grated parmesan cheese; 1 cup grated extra-sharp cheddar cheese; 1/4 teaspoon pepper; 16 butter flavored crackers, crumbled; 3 tablespoons butter, melted

15 ingredients

9 steps

Ingredients

1 lb yellow squash, sliced and quartered
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon aged balsamic vinegar
1 teaspoon powdered Worcestershire sauce
1/4 cup butter, melted
1/4 cup cream
3 eggs, beaten
1 tablespoon sugar
3/4 cup cornbread, crumbled
1 cup finely grated parmesan cheese
1 cup grated extra-sharp cheddar cheese
1/4 teaspoon pepper
16 butter flavored crackers, crumbled
3 tablespoons butter, melted

Directions

1

Preheat oven to 350 degrees.
2

In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
3

Drain excess liquid off into a large pan and reduce it over low heat.
4

Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
5

Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
6

Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
7

Spread into a 9 x 13 casserole dish.
8

Toss crackers with melted butter until well coated and spread across top of casserole.
9

Place in oven and bake 40 minutes or until done.