Ingredients
2 lbs yellow squash, sliced into 1/4 inch rounds
1 large Vidalia onion, diced
4 tablespoons unsalted butter
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 cup Ritz crackers, crushed
2 tablespoons butter, melted (for topping)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
Step 2: In a large skillet, melt 4 tablespoons of butter over medium heat. Add the sliced squash and diced onions.
Step 3: Sauté the vegetables for 8-10 minutes until they are tender. Drain the mixture in a colander for 5 minutes to remove excess moisture.
Step 4: In a large mixing bowl, combine the shredded cheddar cheese, sour cream, beaten egg, salt, and pepper.
Step 5: Gently fold the drained squash and onions into the cheese mixture until well combined.
Step 6: Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
Step 7: Mix the crushed crackers with 2 tablespoons of melted butter and sprinkle evenly over the top of the casserole.
Step 8: Bake for 30-35 minutes until the topping is golden brown and the edges are bubbling.
Notes
Always drain the squash after sautéing to prevent a watery casserole.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dishes
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
Keywords: squash casserole recipes, southern side dishes, yellow squash, comfort food, holiday sides
