A delightful twist on a classic casserole, this dish combines tender squash with a creamy, cheesy topping.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the perfect texture.
In a sauté pan, melt the butter over medium heat. Add the chopped onion and bell pepper, cooking until softened.
Stir frequently to prevent the vegetables from sticking or burning.
Add the sliced yellow squash to the pan and cook until just tender.
Avoid overcooking the squash to maintain a slight crunch.
In a mixing bowl, whisk together the eggs, milk, celery seed, salt, and pepper.
Ensure the mixture is well combined for a smooth texture.
Combine the cooked vegetables with the custard mixture and half of the cracker crumbs.
Fold gently to avoid breaking the squash slices.
Pour the mixture into a greased casserole dish. Top with shredded cheese and the remaining cracker crumbs.
Spread the topping evenly for consistent browning.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Check the casserole halfway through to ensure even cooking.
Let the casserole cool for a few minutes before serving. Enjoy your delicious Cheesy Summer Squash Bake!
Cooling slightly allows the flavors to meld and makes serving easier.
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