Ingredients
Units
Scale
- 6 medium yellow squash (about 2 1/2 – 3 pounds), sliced
- 1 medium onion, diced
- 1 cup water
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 eggs, beaten
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup crushed buttery round crackers (like Ritz), divided
- 1 cup shredded cheddar cheese
- 3 tablespoons butter, melted
Instructions
- Preheat the oven to 375 degrees F. Grease a 3-quart casserole dish.
- Place squash, onion, and water in a pan over medium heat. Cover, and simmer for 8-10 minutes, or until squash and onion are tender. Drain and set aside.
- Add mayonnaise, sour cream, eggs, sugar, salt, and pepper to a mixing bowl and stir to combine. Fold in ¼ cup of the cracker crumbs, the shredded cheddar cheese, and the drained squash and onions.
- Spoon mixture into the greased casserole dish. Use a spoon or spatula to level the surface of the casserole. Sprinkle with remaining cracker crumbs, then drizzle melted butter over the top.
- Bake for 30 minutes, or until the casserole is cooked through and the top is golden brown and bubbly. Cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Inactive Time: 0 hours
- Cook Time: 30 minutes