Saute the squash onion and butter until soft. Melt 1 tablespoon butter in a large saucepan over medium heat. Zucchini and yellow squash are baked into a bubbling cheesy casserole. Heat the oil in a large skillet over medium heat. Bring back to a boil and cook vegetables until tender about 15 minutes.
Cover and cook stirring occasionally until soft 6 to 10 minutes. Grease a 2 quart casserole dish. Cheesy summer squash and zucchini casserole. Easy fast and so delicious. Place in a greased shallow 1 qt.
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Bring about 5 cups of lightly salted water to a boil in a large saucepan or dutch oven. Lightly butter a 9x9 inch pan. Transfer the mixture into a 9x13 inch baking dish and top with the cheese. I used all squash didn t have zucchini so 2lb cut squash i used 2cups the whole bag of shredded cheddar cheese a box of cornbread dressing mix 4 tsp sugar a stick of melted butter the 2 eggs 1tsp salt and 1 2 onion chopped 1 2 cup half and half i then mixed all this together in the casserole dish itself then covered with foil and baked it. Cut zucchini and yellow squash into 1 4 in.
Lightly press squash to remove additional liquid then set aside. The combination of the squash zucchini crackers and butter is a match made in heaven. Place bread cubes in a medium bowl and pour melted butter over the bread. Preheat the oven to 350 degrees f. Lightly press squash to remove additional liquid then set aside.
Preheat the oven to 350 degrees f. Bring about 5 cups of lightly salted water to a boil in a large saucepan or dutch oven. Sprinkle with salt and pepper. Cover and cook stirring occasionally until soft 6 to 10 minutes. The top is buttery and crunchy and the inside of this casserole is cheesy goodness.
Place bread cubes in a medium bowl and pour melted butter over the bread. Saute the squash onion and butter until soft.
