Name: Squash Casserole with Potato-Chip Crust
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Ingredients: 2 tbsp butter; 5 large yellow squash (we used a bag of frozen butternut squash); 1 large yellow onion, chopped; 1.50 cups chicken broth; 1 pinch salt & pepper; 1 egg, lightly beaten; 2 cups shredded cheddar cheese; potato chips, crushed (Miss Vickie's worked well as they are extra crunchy)

Categorycasseroles & fry-ups, family favorites, holidays, VegetablesDifficultyBeginner

We found this recipe by accident when Jillian brought over some frozen squash. It's quite yummy and everyone thought it should be added to the holiday foods list.

Yields1 Serving

Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

2 tbsp butter

5 large yellow squash (we used a bag of frozen butternut squash)

1 large yellow onion, chopped

1.50 cups chicken broth

1 pinch salt & pepper

1 egg, lightly beaten

2 cups shredded cheddar cheese

potato chips, crushed (Miss Vickie's worked well as they are extra crunchy)

Preheat oven to 375. Melt butter in a skillet, add onion and saute until browned. Add squash and cook until it begins to get mushy.

Add 1/4 cup of broth, stirring and scrapping bottom. Continue cooking until the mixture is caramelized, about 30 minutes, adding more broth as you go and scraping up brown spot. Season with salt and pepper to taste.

Let cool for 10 minutes, then stir in egg and cheese (I also put in a little bit of flour because I was experimenting with Grandma's puff recipe).

Spoon into a casserole dish and sprinkle with crushed chips. Bake in oven for about 20 minutes.

Ingredients