Yellow Squash Casserole Recipe
Yellow squash casserole is a spiced casserole recipe. Prepared along with onions, the yellow squash is spiced with nutmeg and seasoned to taste. Baked with eggs, it is a filling and delicious recipe.
Ingredients
| 4 medium size yellow squash cut into 1 inch cubes | ||
| 1 medium size yellow onion, chopped | ||
| 1 tablespoon unsalted margarine | ||
| Egg white | 1 Large | |
| 3/4 cup cracker crumbs | ||
| 1/8 teaspoon each nutmeg and black pepper | ||
| Nonstick cooking spray | ||
Directions
Preheat the oven to 350°F.
In a large heavy saucepan, bring the squash to a boil in an inch of water; add the onion and cook, covered, over moderately high heat for 10 minutes or until the squash is just tender.
Drain and coarsely mash the squash and onion.
Add 1/2 tablespoon of the margarine, the egg white, 1/2 cup of the cracker crumbs, and the nutmeg and pepper, and stir until blended.
Coat a shallow 8"x 8"x 2" baking pan with the cooking spray.
Spoon the squash mixture into the pan and smooth the top with a spatula.
In a 7 inch skillet, melt the remaining margarine over low heat; add the remaining cracker crumbs, mix and toss well, and sprinkle over the squash.
Bake, uncovered, for 30 minutes.
In a large heavy saucepan, bring the squash to a boil in an inch of water; add the onion and cook, covered, over moderately high heat for 10 minutes or until the squash is just tender.
Drain and coarsely mash the squash and onion.
Add 1/2 tablespoon of the margarine, the egg white, 1/2 cup of the cracker crumbs, and the nutmeg and pepper, and stir until blended.
Coat a shallow 8"x 8"x 2" baking pan with the cooking spray.
Spoon the squash mixture into the pan and smooth the top with a spatula.
In a 7 inch skillet, melt the remaining margarine over low heat; add the remaining cracker crumbs, mix and toss well, and sprinkle over the squash.
Bake, uncovered, for 30 minutes.
Chef
