Ingredients:
- 2 pounds yellow squash, sliced ¼ inch thick
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ½ cup sour cream
- 1 large egg, beaten
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese, divided
- ¾ cup butter crackers, finely crushed
- Salt and pepper, to taste
Instructions:
- Sauté Squash:
- In a large pot or Dutch oven, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add sliced squash, season with a pinch of salt and pepper, and sauté for 8-10 minutes. Cover and continue cooking for an additional 10-15 minutes or until squash is fork-tender. Remove from heat.
- Preheat Oven:
- Preheat the oven to 350°F. Grease an 8×8-inch baking dish with cooking spray.
- Mash Squash:
- Allow the sautéed squash to cool slightly, then mash it using a potato masher. Add garlic powder, sour cream, 2 tablespoons of melted butter, cheddar cheese, beaten egg, and ¼ cup Parmesan cheese. Continue mashing until well blended.
- Assemble Casserole:
- Transfer the squash mixture to the prepared baking dish.
- Top and Bake:
- Sprinkle butter crackers and the remaining ¼ cup of Parmesan cheese over the top. Drizzle with the remaining 2 tablespoons of melted butter. Cover the baking dish and bake for 35 minutes. Uncover and bake for an additional 5-7 minutes or until the top is golden brown.
- Serve:
- Remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious cheesy squash casserole!
Note:
- Adjust salt and pepper according to your taste preferences.
- The recipe is sourced from allrecipes.com