Recipe of Cheesy Hashbrown Casserole Crockpot

Cheesy Squash And Zucchini Casserole

Easy classic homemade recipe that is total comfort food.

Recipe Summary Cheesy Squash And Zucchini Casserole

This cheesy dish is a favorite of our Thanksgiving dinner.

Ingredients | Cheesy Hashbrown Casserole Crockpot

1 pound yellow squash, sliced

1 pound zucchini, sliced

½ onion, diced

1 cup shredded Cheddar cheese

½ cup biscuit baking mix (such as Bisquick®)

½ cup butter

2 eggs

1 tablespoon white sugar

1 teaspoon salt

10 saltine crackers, or as needed, crushed

¼ cup bread crumbs

Directions

Preheat oven to 325 degrees F (165 degrees C).

Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.

Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.

Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.

Info | Cheesy Hashbrown Casserole Crockpot

prep: 15 mins cook: 45 mins total: 1 hr Servings: 8 Yield: 8 servings

TAG : Cheesy Squash And Zucchini Casserole

Side Dish, Vegetables, Squash, Summer Squash,