Squash Casserole

Cooking tutorial

Ingredients

• 3 lbs yellow squash, sliced into rounds (about 1/4 inch thick)
• 1 medium onion, chopped
• 4 tbsp butter, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 eggs, beaten
• 1 cup sour cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1 sleeve Ritz crackers, crushed (about 1 1/2 cups)
• 2 tbsp butter, melted (for topping)

Instructions

1. 1

   Preheat your oven to 350°F and grease a 9x13 inch baking dish with butter or cooking spray.

2. 2

   Put the sliced squash and chopped onion in a large pot with just enough water to cover them, add a pinch of salt, and bring to a boil. Cook for about 8 to 10 minutes until the squash is tender, then drain real good in a colander and let it sit for a few minutes to get all that water out.

3. 3

   While the squash is still warm, add 2 tablespoons of butter to it and mash it up a little with a potato masher or fork—you want it broken down but still with some texture, not baby food smooth.

4. 4

   In a large bowl, mix together the beaten eggs, sour cream, salt, pepper, and garlic powder until it's all combined.

5. 5

   Add the squash mixture and 1 cup of the shredded cheese to the egg mixture and stir it all together real good.

6. 6

   Pour everything into your prepared baking dish and spread it out evenly.

7. 7

   Mix the crushed Ritz crackers with the 2 tablespoons of melted butter until the crackers are coated, then sprinkle them over the top of the casserole along with the remaining 1/2 cup of cheese.

8. 8

   Bake for 30 to 35 minutes until the top is golden brown and the casserole is bubbling around the edges. Let it sit for about 5 minutes before serving so it can set up a bit.

Pro Tips

• ★Make sure you drain that squash real good and let it sit in the colander for a few minutes—too much water will make your casserole soupy instead of creamy.
• ★You can make this the night before and keep it covered in the fridge, just add the cracker topping right before you bake it so it stays crispy.