Southern Squash Casserole
Ingredients
Scale
- 2 pounds yellow squash (sliced ¼ inch thick (about 5 medium sized squash))
- 1/4 cup butter
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- ½ cup sour cream
- 1 large egg (beaten)
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup butter crackers (finely crushed ( about 25 crackers ))
Instructions
- In a large pan set over medium heat, melt 1 Tablespoon of butter. Add the 1/2 cup of onion to the pan and sauté for 7 – 8 minutes, or until soft and translucent.
- Add the 2 lbs of sliced squash to the pan and cook for 10 – 12 min, or until the squash is soft. Stir frequently to prevent browning and to promote moisture release.
- Place a towel in a colander so your squash doesn't slip through the holes, and place the cooked squash and onions on top of the towel to drain. Drain for at least 5 min, pressing any extra moisture out.
- Stir together the drained squash and onion, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 cup sour cream, 1 beaten egg, 1 cup shredded cheddar cheese, and 1/4 cup of the shredded parmesan. You'll use the rest of the parmesan in the next step.
- Melt remaining 3 Tablespoons of butter. Stir melted butter and remaining 1/4 cup parmesan cheese into crushed crackers.
- Scrape the squash mixture into a 1.5 qt baking dish (8×8 square or similar)
- Sprinkle the butter and cracker mixture evenly over the top of the dish.
- Bake at 350 F for 25 min.