I firmly believe this dish is responsible for at least half the backyard squash gardens in the United States. It's creamy, crunchy and so delicious, it'll turn any squash hater into an enthusiast. If you happen to have an abundance of squash, count yourself lucky and make a double batch — this dish can be frozen for later!
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Things You’ll Need
1 tablespoon olive oil
1 tablespoon butter
2 lbs yellow squash
1 sweet white onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 cloves garlic, minced
½ cup sour cream
1 large egg
1 cup grated cheddar cheese
½ cup grated parmesan cheese, divided
20 Ritz crackers
3 tablespoons butter, melted
Step 1: Slice and dice
Slice the squash and dice the onions.
Preheat the oven to 350°F.
Step 2: Sautee
Add the olive, 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.
Step 3: Add the garlic
Add the minced garlic, stir for a few seconds, and then remove the pan from heat. Allow to cool for about 5 minutes.
Step 4: Add cheese and sour cream
Stir in the cheese and sour cream.
Step 5: Mash
Using a vegetable masher, mash and stir until well combined.
Step 6: Add the egg
Add the egg and half the parmesan cheese. You don't want to add the egg too soon or the hot squash will cook the egg, leading to scrambled eggs in your casserole.
Step 7: Add to a dish
Spray an 8×8" casserole dish with cooking spray, then add the squash mixture.
Step 8: Make the topping
Crush the crackers, then add to a bowl with the remaining parmesan and melted butter. Stir to combine.
Step 9: Top the casserole
Add the topping in an even layer over the casserole.
Step 10: Bake
Bake, uncovered, for 30 minutes or until the topping has browned and the squash is bubbly.
Serve warm and enjoy!