Cheesy Squash and Zucchini Casserole
A warm and comforting casserole made with fresh yellow squash, zucchini, cheddar cheese, biscuit mix, butter, eggs, and a crisp cracker topping—perfect for holiday meals or hearty side dishes.
8 Servings
Ingredients
- 1 pound yellow squash sliced
- 1 pound zucchini sliced
- ½ cup onion finely diced
- 1 cup cheddar cheese shredded
- ½ cup biscuit baking mix e.g., Bisquick®
- ½ cup butter melted
- 2 large eggs beaten
- 1 tablespoon white sugar
- 1 teaspoon salt
- 10 saltine crackers crushed
- ¼ cup bread crumbs for topping
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a 1½-quart casserole dish and set aside.
- Boil the vegetables: In a large pot, bring water to a rolling boil. Add the sliced yellow squash, zucchini, and diced onion. Cook for approximately 15 minutes, or until the vegetables are tender. Drain thoroughly to remove excess water.
- Combine the filling: In a large mixing bowl, gently mix the cooked vegetables with shredded cheddar cheese, biscuit baking mix, melted butter, eggs, sugar, and salt. Stir until well combined and the baking mix is dissolved. Fold in the crushed saltine crackers until the mixture thickens and excess moisture is absorbed.
- Assemble the casserole: Transfer the mixture into the prepared casserole dish. Sprinkle bread crumbs evenly over the surface.
- Bake: Place in the preheated oven and bake for 30 minutes, or until the top is lightly browned and the casserole is fully set.
- Cool and serve: Allow the casserole to cool for a few minutes before serving to help it firm up.
Notes
To make this casserole gluten-free:
- Substitute the biscuit baking mix with a gluten-free alternative.
- Use gluten-free saltine-style crackers or crushed gluten-free rice crackers.
- Ensure the breadcrumbs used for the topping are certified gluten-free.