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One of the bothersome things about braces is that you are food restricted to the things that won’t cause problems. You’re mainly allowed soft food. Well, don’t get down! There are plenty of delicious things you can still eat, and we’re here to help you find them. If you try out these recipes, we’ll guarantee that you’ll make it through.

Just to show that we can make a delicious comfort food out of anything, we’ve chosen a succulent squash casserole recipe that is good enough to win over the pickiest eater. We know that some people have a hard time with vegetables, and even vegetable lovers may not all like squash, but give this a go. You’ll be surprised at how good it is!

INGREDIENTS:
-6 tbsp unsalted butter, divided plus more for a pan
-10 medium yellow squash, sliced
-1 yellow onion, chopped
-1 garlic clove, chopped
-1 can (10.5 oz) cream of mushroom soup
-1/2 cup. whole milk
-8 oz. Cheddar cheese, grated (about 2 cups)
-1 large egg, beaten
-2 cup crumbled butter crackers (about 40)
-Kosher salt and freshly ground black pepper

DIRECTIONS:
-Preheat oven to 350°F. Butter a 9-by-13-inch baking dish.
-Melt 4 tablespoons butter in a large pot over medium heat. Add squash, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally until just tender, 12 to 15 minutes.
-Drain and roughly chop mixture; reserve for later.
-Add soup and milk to pot and cook until warm, 1 to 2 minutes. Whisk in cheese, 1/2 cup at a time, until melted. Stir in egg and reserved squash mixture. Transfer mixture to prepared baking dish.
-Melt remaining 2 tablespoons butter. Add crackers and toss to coat. Sprinkle over casserole. Bake until golden and bubbly, 35 to 40 minutes. Serve warm.

If you would like more information about foods that do well with braces, visit Dr. Shabbir Adenwalla and Inayat Ashai and our helpful team at A&A Orthodontics in Avon, Sandusky and Wadsworth, Ohio.