Squash Casserole Recipe That Swings In the Pressure Cooker
This flavorful squash casserole is perfect for any holiday or special occasion, featuring tender squash, rich cheddar, and a crunchy buttery cracker topping.
Ingredients
Main ingredients
- 2 tablespoons butter
- 4 cups yellow squash sliced
- 1 medium onion chopped
- 2 eggs large
- 1 cup cheddar cheese grated
- 1 cup milk
- 2 tablespoons butter
- ¼ teaspoon cayenne pepper optional
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 sleeve Ritz crackers crushed
Instructions
Instructions
- Preheat oven to 350º F.
- Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.4 cups yellow squash, 1 medium onion
- To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined.2 eggs, 1 cup cheddar cheese, 1 cup milk
- Add cooked squash and onions to egg mixture and stir well to combine.4 cups yellow squash, 1 medium onion
- Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture.2 tablespoons butter
- Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.¼ teaspoon cayenne pepper, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Spray a 9×13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers.1 sleeve Ritz crackers
- Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not “jiggle” when the dish is moved.
- Allow to sit for about 3 minutes before serving.
Notes
Let casserole rest for 3 minutes after baking. Perfect for holiday meals and gatherings.
