Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 4 cups green and yellow squash* (, cut into thin slices)
  • ¼ cup white onion (, chopped)
  • 1 cup cheddar cheese (, shredded and divided)
  • 1 egg (, lightly beaten)
  • ½ cup whole milk
  • 1/4 cup unsalted butter (, melted)
  • 2 tablespoons sour cream
  • 1 teaspoon coarse Kosher salt
  • ½ teaspoon ground white pepper
  • 1 teaspoon garlic powder
  • 1 1/2 cups buttery crackers (, crushed*)
  • 1 teaspoon dried parsley flakes

Instruction

  • Preheat the oven to 350°F. Coat a 3 quart casserole dish with cooking spray. Set aside.
  • Heat the vegetable oil in a large skillet over high heat. Cook the sliced squash and onion in 2 batches, until it starts to soften. This will take about 5 minutes per batch. The ideal texture is slightly soft, but not falling apart.
  • Remove from the heat and drain to remove any excess liquid. Transfer the squash mixture to a large mixing bowl. Set aside.
  • In a small bowl, whisk together the egg, whole milk, melted butter, sour cream, salt, pepper, garlic powder and ½ cup of the cheese.
  • Gently toss the wet ingredients with the cooked squash. Transfer to the prepared casserole dish.
  • Top the squash casserole with crushed crackers, remaining ½ cup shredded cheddar cheese and dried parsley.
  • Bake, uncovered, for 20-25 minutes until cheese has melted and top is bubbly and brown.
  • Remove and allow to cool for 5-10 minutes before serving.
  • If you've tried this recipe, come back and let us know how it was in the star ratings or comments.