Yellow Squash Bake

Name: Yellow Squash Bake
Ingredients: 3 pounds yellow summer squash, cut into 1/4-inch slices; 2 medium onions, sliced; 1 cup butter, melted, divided; 5 large eggs; 2 cups heavy whipping cream; 5 cups shredded cheddar cheese, divided; 2-1/2 cups crushed saltines, divided; 1/2 teaspoon salt; 1/4 teaspoon pepper

9 ingredients

3 steps

Ingredients

3 pounds yellow summer squash, cut into 1/4-inch slices
2 medium onions, sliced
1 cup butter, melted, divided
5 large eggs
2 cups heavy whipping cream
5 cups shredded cheddar cheese, divided
2-1/2 cups crushed saltines, divided
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1

Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain well. In a large skillet, saute onions in 1/4 cup butter until tender; add squash and gently combine. Transfer to a large bowl.
2

In another large bowl, combine eggs, cream, 4-1/2 cups cheese, 2 cups saltine crumbs, salt, pepper and remaining butter. Pour over squash mixture; stir gently to combine. Transfer to a greased 13x9-in. baking dish.
3

Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese and saltine crumbs. Bake 5 minutes longer or until cheese is melted and crumbs are golden brown. Let stand for 10 minutes before serving.