Ingredients:

  • 2 lbs yellow squash, sliced into 1/4-inch rounds
  • 1 small yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/2 cup full-fat sour cream
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 large egg, lightly beaten
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 cup buttery round crackers, coarsely crushed
  • 1/2 cup Parmesan cheese, finely grated
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch or 2-quart baking dish.
  2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced squash and onions with a pinch of salt. Sauté for 8–10 minutes until the vegetables are translucent and most liquid has evaporated. Drain any remaining liquid in a colander.
  3. In a large mixing bowl, whisk together the sour cream, lightly beaten egg, shredded cheddar cheese, black pepper, and garlic powder to create the emulsified binder.
  4. Gently fold the warm sautéed squash and onions into the cream mixture until evenly coated. Transfer the mixture to the prepared baking dish.
  5. In a small bowl, combine the crushed crackers, grated Parmesan, and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the casserole.
  6. Bake for 20 minutes (totaling 30 minutes of cook time including sautéing) until the topping is mahogany-colored and the sauce is bubbling.