This is an absolute classic side dish we always have during the holidays. To me, squash is not that good on its own. I just think it’s a pretty bland veggie. I don’t go out of my way to cook squash at home… Although when combined with rotel tomatoes, cheddar cheese and buttery bread crumbs… damn it’s good.
We made this squash on thanksgiving when we visited my family in Texas… so when we returned To Atlanta I decided I had to make it again. We grilled some tenderloin steaks, made some Boursin mashed potatoes and whipped up this casserole. Truly incredible.
BROCCOLI AND CHEDDAR CHICKEN POT PIE
BUTTERMILK FRIED CHICKEN TENDERS
CHEESY SQUASH CASSEROLE
Prep time: 15 minutesCook time: 45 minutes
Total time: 1 hour
Serves: About 6 servings
- 5 yellow squash, thinly sliced into rounds
- 1 tbsp dried onions (the spice)
- 8 tbsp salted butter
- 1/3 cup heavy cream
- 1 can original rotel, juices drained
- 8 oz sharp cheddar cheese, grated
- 1-2 tsp kosher salt, to taste
- 1 tsp freshly ground black pepper
- 1 sleeve Ritz crackers, crumbled
- Preheat the oven to 350 degrees F.
- Place squash and onion in a pot of water. Bring to a boil and allow to cook for 15 minutes. Drain squash and then place in a towel and squeeze to get excess water out.
- Place squash in a bowl and add in 4 tbsp melted butter, rotel, cream, cheese, salt and pepper. Mix.
- Add the remaining melted butter to the crumbed crackers and mix.
- Pour the squash into a baking dish and sprinkle the cracker crumbs on top.
- Place in the oven and cook for 30 minutes.