Ingredients
Scale
- 2 pounds yellow summer squash, sliced into ¼-inch rounds
- 1 large sweet onion, finely diced
- 1 cup sharp cheddar cheese, freshly grated
- ½ cup sour cream
- 2 large eggs, lightly beaten
- 1 sleeve buttery crackers, crushed (about 30 crackers)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Place the sliced squash and diced onion in a large saucepan with enough water to cover. Bring to a boil, then reduce to medium and simmer for 5-7 minutes until tender.
- Drain the squash and onions thoroughly and press with paper towels to remove excess moisture. Transfer to a large bowl and mash lightly.
- In a separate bowl, combine sour cream, eggs, half of the cheese, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper. Mix until smooth.
- Fold the egg mixture into the squash, then transfer to the prepared baking dish.
- In a small bowl, combine crushed crackers with melted butter. Sprinkle remaining cheese over the squash mixture, then top with the buttered crackers.
- Bake uncovered for 30-35 minutes, or until the topping is golden brown and casserole is bubbling. Allow to rest for 10 minutes before serving.
Notes
To enhance flavor, consider substituting half the squash with zucchini, or using Greek yogurt instead of sour cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg