Summer Squash Casserole
A delicious creamy and cheesy side dish with a crunch topping for any occasion or potluck.
Equipment
- cutting board & sharp knife
- measuring cups & spoons
- large mixing bowl
- large deep skillet
- 9 x 13 baking dish
- zip loc bag
Ingredients
- 4 medium yellow squash, cut into 1/4 - 1/2 inch rounds
- 4 TBS butter
- 1 medium yellow onion, chopped
- 1/4 tsp each salt, black pepper, garlic powder, onion powder
Creamy Mixture
- 2 large eggs, beaten
- 1 cup sour cream
- 1/3 cup mayonnaise
- 1 cup cheddar cheese, shredded (DIVIDED)
- 1 cup swiss cheese, shredded (DIVIDED)
- 1/2 tsp each salt, black pepper, garlic powder, onion powder
Topping
- 4 TBS butter, melted
- 2 sleeves ritz crackers, crushed into big pieces
Instructions
- Preheat oven to 350 degrees. Butter a 9 x 13 baking dish and set aside.
- In a large skillet melt 4 TBS butter over medium high heat. Cut squash into 1/4 - 1/2 inch rounds and place into skillet. Add in chopped onion. Season with a 1/4 tsp each of salt, black pepper, garlic powder, and onion powder.
- Cook squash and onion for 6-7 minutes until partially softened. They will cook the rest of the way once in the oven later in recipe. Turn off heat.
- In a large mixing bowl whisk together beaten eggs, sour cream, mayonnaise, 1/2 cup cheddar cheese, and 1/2 cup swiss cheese. Season with 1/2 tsp each salt, black pepper, garlic powder, and onion powder.
- Fold in cooked squash and onion into the sour cream/mayonnaise mixture until evenly coated. Pour mixture into prepared baking dish evenly. Top with remaining 1/2 cup cheddar cheese and 1/2 cup swiss cheese.
- In a small bowl mix together melted butter and ritz cracker crumbs until well coated. Sprinkle mixture all over casserole in an even layer.
- Bake in preheated oven for 20-25 minutes until cracker topping is golden brown and cheese has melted. Let cool for 5 minutes before serving.