Squash Casserole

A cheesy yellow squash and onion casserole topped with buttery cracker crumbs.

Ingredients

• 2 lbs yellow summer squash, sliced
• 1 medium onion, chopped
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sleeve (about 35) round buttery crackers, crushed
• 4 tablespoons butter, melted

Directions

1. Preheat the oven to 350 degrees F and grease a 2-quart baking dish.
2. Boil the squash and onion in salted water until tender, about 8 minutes; drain well and lightly mash.
3. Stir in the sour cream, cheddar, Parmesan, beaten egg, salt, and pepper.
4. Combine the crushed crackers with the melted butter.
5. Stir half of the buttered crumbs into the squash mixture, then spread into the baking dish.

Top with the remaining cracker crumbs.

1. Bake for 30 minutes, until bubbly and golden on top.

Notes

Adapted from Paula Deen’s beloved Squash Casserole.