Dilled Squash Casserole With Cheese
2 pounds of yellow squash, cut into 3/4 cubes (This usually comes out to about six squashes, as I recall. When I first started cooking, I didn’t know anything about preparing yellow squash, so FYI you just wash it and cube it up, you don’t have to peel it or anything.)
3 large eggs
1 3/4 cups grated sharp cheddar cheese
1 cup chopped green onions
2 tablespoons (packed) chopped fresh dill, or 2 teaspoons dried dill
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter
2 1/4 cups fresh bread crumbs
Preheat oven to 350. Butter 13 x 9 baking pan. Steam squash under tender, about ten minutes. Transfer squash to food processor, process until coarsely chopped. Or mash it up with a fork or potato masher.
Beat eggs in large bowl, add 1 cup cheese, onions, dill, salt, pepper. Mix in squash.
Melt butter over medium heat, add bread crumbs. Stir until beginning to crisp and brown, about 4 minutes. Remove from heat. Mix 1/2 crumbs into squash mixture, transfer mixture to prepared pan. Mix remaining 3/4 cup cheese into remaining crumbs, sprinkle over casserole.
Bake until topping is golden and squash mixture is set, about 35 minutes. Let stand at least ten minutes before serving.
*This recipe as is has enough cheese for normal people. But if you LOVE cheesy things, you can add more. Also, I have made this recipe in a deep 9 x 9 pan, and it worked out just fine. *