Old-School Squash Casserole

A Southern Living favorite

 

Ingredients:

6 T unsalted butter, divided

3 pounds yellow squash, sliced and halved

1 medium onion, chopped

2 t salt, divided

2 large eggs, lightly beaten

1 (8oz carton) sour cream

 4 ounces sharp Cheddar cheese, shredded (about 1 cup) 

2 ounces Swiss cheese, shredded (about 1/2 cup)

1/2 cup mayo

2 t chopped fresh thyme

1/2 t black pepper

2 sleeves Ritz crackers, coarsely crushed

1 oz Parmesan cheese, shredded (about 1/4 cup)

 

Directions:

Step 1

Cook Squash:

Preheat oven to 350 degrees. Grease a 11x7 inch casserole dish (2 quart) with cooking spray

Melt 3T of the butter in a large dutch oven over medium-high heat. Add squash, onion and 1 t salt. Cook stirring often, until the center of the squash is tender and liquid has evaporated, about 10 minutes.

Transfer mixture to a colander and let drain 15 minutes.

Step 2

Stir together casserole filling:

Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayo, thyme, pepper and remaining 1 teaspoon of salt. Gently fold in squash mixture and mix well.

Spoon into baking dish. 

Step 3

Make topping and finish casserole

Microwave remaining 3 tablespoons butter in a medium-sized microable bowl on high for about 25 seconds. Toss together crackers, Parmesan cheese and melted butter until combined.

Sprinkle topping over casserole.

Bake in a preheated oven until golden brown, about 20 minutes. Let stand for about 10 minutes befor serving.