Someone made a rendition of this casserole during our first few weeks of life with Leighton. It was memorable and easy enough to make again so here we are. We switched up the recipe a bit and made it our own. This can easily be made vegetarian if that's your thing, too. It's a weekday goodie and is leftover worthy if you're in need of some next-day lunch.
Ingredients
2 yellow squash, sliced (no need to peel)
2 bunches broccoli (cut off and use the florets, minimal stems)
2 carrots, peeled and sliced
1 sweet onion, chopped
2 tablespoons butter, divided
1 rotisserie chicken, cleaned and chopped
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
20 ritz crackers, crushed (about 3/4 cup)
Directions
In a small skillet, add one tablespoon of butter over medium heat until melted. Add the chopped sweet onion. Saute for 10 minutes or so until slightly browned and soft - caramelized onions are the goal. In a separate large skillet, add the squash, broccoli and carrots. Fill the pan a quarter of the way with water and bring to a boil. Reduce to a simmer for 8-10 minutes or until tender (stab with a fork test). Drain well. Remove skillet from heat. Add the caramelized onions to this large skillet of garden vegetables. Chicken too. Stir in cheese and next three ingredients. Spoon mixture into a lightly greased 11 x 7 baking dish. Melt remaining 1 tablespoon of butter in a separate bowl. Stir together melted butter and crushed crackers. Sprinkle evenly over top of casserole. Bake at 350 for 35 minutes. Enjoy!
