Yellow (Crookneck) Squash Casserole

Squash harvesting has begun so I'm experimenting with yellow squash recipes. Inspired by several online recipes, we deemed this version quite TASTY! Reminiscent of a corn casserole, this tender squash dish has a custard base, just enough cheese for flavor and a crunchy topping. 
I actually prepared the casserole in advance, refrigerated it in a Pyrex casserole dish and then baked it right before dinner.

Yellow (Crookneck) Squash Casserole
About 1 tablespoon vegetable oil
1/2 cup chopped onion
4 cups sliced small yellow squash (if using larger squash, scoop out larger seeds and dice)
About 35 crackers, crushed (I used a combination of CHEEZ-IT and saltine crackers to equal a heaping cup; I "crushed" them in a blender to a fine consistency.)
1 cup shredded Cheddar cheese
2 eggs
3/4 cup milk or half-and-half
1/4 cup softened butter
1/2 teaspoon salt
Pinch or two of black pepper

1. Heat oil. Add onions and sauté until tender. Add squash and a small amount of water. Cover and cook just until squash is tender, about 5 minutes. Drain well and place in casserole dish.
   
2. In a bowl, mix together cracker crumbs and cheese. 
   
3. Stir half of cracker-cheese mixture into the cooked squash and onions.
4. In another bowl mix together eggs, milk (or half & half), softened butter, salt and pepper.  
   
5. Pour egg mixture over squash mixture.
   
6. Sprinkle with remaining cracker mixture.
   
7. Bake in a preheat 400° over for 25 minutes or until lightly browned and a little crispy on top.

Other yellow squash recipes on our site include:

Sautéed Summer Squash

Summer Squash Soup

Crispy (Yellow) Summer Squash Pancakes w/ Fry Sauce

Little Yellow Crooknecks

Recipe without photos . . .

Yellow (Crookneck) Squash Casserole

About 1 tablespoon vegetable oil
1/2 cup chopped onion
4 cups sliced small yellow squash (if using larger squash, scoop out larger seeds and dice)
About 35 crackers, crushed (I used a combination of CHEEZ-IT and saltine crackers to equal a heaping cup; I "crushed" them in a blender to a fine consistency.)
1 cup shredded Cheddar cheese
2 eggs
3/4 cup milk or half-and-half
1/4 cup softened butter
1/2 teaspoon salt
Pinch or two of black pepper

1. Heat oil. Add onions and sauté until tender. Add squash and a small amount of water. Cover and cook just until squash is tender, about 5 minutes. Drain well and place in casserole dish.
2. In a bowl, mix together cracker crumbs and cheese. 
3. Stir half of cracker-cheese mixture into the cooked squash and onions.
4. In another bowl mix together eggs, milk (or half & half), softened butter, salt and pepper.  
5. Pour egg mixture over squash mixture.
6. Sprinkle with remaining cracker mixture.
7. Bake in a preheat 400° over for 25 minutes or until lightly browned and a little crispy on top.