Cheesy Squash Casserole
This cheesy yellow squash casserole with a crunchy buttery cracker topping is the ultimate comfort food side dish!
Servings 8
Ingredients
- 2 tablespoons butter unsalted
- 1 ½ pounds yellow summer squash 7 ½ cups sliced about ¼ inch thick
- 2 cups chopped sweet onion
- 1 teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded sharp cheddar cheese
- 1 sleeve round buttery crackers crushed (Ritz)
Instructions
- Preheat your oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray. Set aside.
- Melt butter in a large skillet over medium heat. Cook squash and onions until tender, stirring frequently (about 10 to 12 minutes).
- Drain squash and onions in a colander. Press with a large spoon or the back of spatula.
- Transfer drained squash and onions to a large bowl. Add salt, pepper, sour cream and cheeses. Stir to combine.
- Transfer squash mixture into prepared baking dish and spread evenly. Sprinkle evenly with crushed buttery crackers.
- Bake (uncovered) for 15 to 20 minutes, or until crackers are golden brown and edges of casserole are bubbly.