Mama's Summer Squash Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe. Ingredients:
8 yellow summer squash, thinly sliced |
1 small yellow onion, thinly sliced |
1 egg, lightly beaten |
1 cup low-fat sour cream |
1 sleeve buttery round crackers (such as ritz®), crushed, divided |
2 cups shredded sharp cheddar cheese, divided |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
3. Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
4. Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.
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