My bloggy buddy Sarah from Sarah Learns gave me a larger than life craving for cheesy macaroni and cheese with her Veggie Mac photos. It’s not fair. I have serious Veruca Salt syndrome when it comes to food cravings.
“I want it noooooooow!!!”
The next morning I was on a mission, off to the grocery store to buy a giant bag of cheddar cheese and a small pile of yellow squash. Since I was already making lasagna for dinner, the veggie mac turned into a impromptu quest to re-create the amazingly memorable squash casserole that I had from the Whole Foods Market hot bar last weekend! It was epic, trust me.
Easy Cheesy Squash Casserole
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1lb yellow summer squash, chopped
- 1 cup chopped white onions
- 1/4 teaspoon ground nutmeg
- 4 ounces grated cheddar cheese [I used half sharp and half parm]
- 1/2 cup of skim milk
- 1 large egg
- 6-8 ritz crackers
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- paprika and black pepper to taste
- i]adapted from [food.com [/i]
- Preheat oven to 350 degrees F.
- Mix cheeses together and set aside.
- Saute squash and onions with 1 tablespoon of olive oil until very tender.
- Keeping the lid on the skillet and stirring in intervals will speed up the process.
- Once tender, top with cheeses and all remaining ingredients (except for the paprika).
- Pour contents into a casserole dish and, if desired, you can top the casserole with a tiny sprinkle of extra cheese... you know I did! I actually topped it with a little bit of Sargento Italian cheese blend and it was a fabulous compliment! Any cheese will work marvelous!
- Sprinkle crumbled Ritz crackers on top and sprinkle lightly with paprika for a splash of color and added flavor.
- Bake until bubbly and golden brown on top. Approx 20-30 minutes.
so… how was it? So stinkin’ good! I liked the chunkiness of the squash and, while tender, it still had a little bit of a al dente mouth feel… which I love! You could also mash the squash if you prefer a different texture profile. I’m excited to make it a few more times this winter — Yup! It was THAT good that I am already putting it on the menu for next week! It is super versatile and made a great side dish to my veggie lasagna and spinach tomato salad.
Craving more squash? You’ve GOT to try this Zucchi au Gratin!