A delightful twist on the classic squash casserole, this recipe combines creamy textures and rich flavors for a comforting dish.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a large pot, cook the squash and onion in boiling water until tender, then drain well.
Draining thoroughly prevents excess moisture in the casserole.
Mash the cooked squash and onion together in a mixing bowl.
Mashing creates a smooth base for the casserole.
Mix in the butter, egg yolks, milk, cheese, and crushed crackers until well combined.
Ensure the mixture is evenly blended for consistent flavor.
In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the squash mixture.
Folding in egg whites adds a light, airy texture.
Pour the mixture into a buttered casserole dish and bake for 30 minutes or until golden and set.
A golden top indicates the casserole is ready.
Serve the casserole hot, garnished with additional cheese or fresh herbs if desired.
Serving hot enhances the flavors and textures.
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