I firmly believe this dish is responsible for at least half of the backyard squash gardens in the United States. It's creamy, crunchy, and so delicious that it will turn any squash hater into an enthusiast. If you happen to have an abundance of squash, count yourself lucky and make a double batch because this dish can be frozen for later!
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Things You'll Need
1 tablespoon olive oil
1 tablespoon butter
2 pounds yellow squash
1 sweet white onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 cloves garlic, minced
1/2 cup sour cream
1 large egg
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese, divided
20 Ritz crackers
3 tablespoons butter, melted
1. Slice and dice
Slice the squash and dice the onions.
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2. Saute
Preheat the oven to 350°F. Add the olive oil, 1 tablespoon butter, squash, onions, salt, pepper, and garlic powder to a large pot over medium-high heat. Cook until the squash is very soft.
3. Add the garlic
Add the minced garlic, stir for a few seconds, and remove the pan from the heat. Allow it to cool for about 5 minutes.
4. Add the cheese and sour cream
Stir in the cheese and sour cream.
5. Mash
Using a vegetable masher, mash and stir until well combined.
6. Add the egg
Add the egg and half the Parmesan cheese.
Tip
Don't add the egg too soon or the hot squash will cook the egg, leading to scrambled eggs in your casserole.
7. Add to a dish
Spray an 8x8 casserole dish with cooking spray and add the squash mixture.
8. Make the topping
Crush the crackers and add them to a bowl with the remaining Parmesan and melted butter. Stir to combine.
9. Top the casserole
Add the topping in an even layer over the casserole.
10. Bake
Bake uncovered for 30 minutes or until the topping has browned and the squash is bubbly.
Serve warm and enjoy!
Are you now a squash convert? Try our recipe for stuffed spaghetti squash!