Ingredients
Scale
- 3 cups yellow squash, sliced
- 1 cup onion, chopped
- 1 cup shredded cheddar cheese
- 1 cup whole milk
- 2 large eggs
- 1 cup crushed buttery crackers (or use gluten-free crackers for a gluten-free option)
- 1/2 cup vegetable oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Ensuring your oven is preheated is crucial for even cooking.
- In a skillet, sauté the sliced squash and chopped onion in the vegetable oil over medium heat until they’re tender. This usually takes about 10 minutes.
- In a bowl, mix together the eggs, whole milk, salt, and pepper. Whisk until the mixture is well combined and slightly frothy.
- Add the cooked squash mixture, shredded cheddar cheese, and crushed crackers to the bowl with the egg mixture. Stir everything together until well incorporated.
- Pour the mixture into a greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is golden brown and set. You’ll know it’s done when a knife inserted into the center comes out clean.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g