Southern Squash Casserole
Fresh from the garden, creamy, buttery, summery deliciousness.
Equipment
- 1 9x13 casserole dish or oven safe pan
Ingredients
- 3 Tbsp Extra Virgin Olive Oil
- 1 Medium sized yellow onion, diced
- 4-5 Yellow squash, sliced into about 1/4-1/2 inch rounds. No need to peel. You need enough to fill a 13x9 casserole dish/pan
- 1 Tsp Kosher Salt (more to taste if needed)
- 1 Tsp Freshly Ground Black Pepper
- 4 cloves Garlic, finely grated, chopped, or minced
- 1 Large Egg
- 2 Tbsp Butter, softened
- 1 cup Sour Cream
- 1/2 cup Mayonaise
- 1 can Cream of Chicken Soup (Use slightly less if you are using less squash)
- 2 cups Freshly Shredded Cheddar Cheese
- 1 tbsp fresh thyme leaves, lightly chopped
- 1 - 1 1/2 Sleeves Ritz Crackers Crumbled into large chunks
- 1 tbsp Melted Butter
Instructions
- Preheat the oven to 350F
- Grease the bottom and sides of your oven safe pan or casserole dish.
- To a hot frying pan, add your olive oil and onions and cook until the onions are just beginning to soften ~ about 3 minutes.
- To the pan, add your squash. Cook for about 25 minutes on medium - medium low, adjusting temperature as needed to not burn. You're aiming to cook the liquid from the squash and drain. You can do this by spooning the liquid out, or using a mesh strainer and then returning the softened squash to the pan.
- Add the garlic, salt, and pepepr and continue cooking until fragrant - about 3-4 minutes. Turn off heat.
- In a separate bowl, mix the egg, butter, sour cream, mayonnaise, soup, and most of the cheese, and the thyme. Save some to sprinkle on top before the crackers.
- Add the cooked squash and mix to thoroughly coat the squash. Add to the casserole dish and sprinkle lightly with remaining cheese.
- Take the ritz crackers and put them in a large baggie. Beat them with a rolling pin to crumble.
- Melt the butter and pour into the bag, massaging the crumbs so that they are coated with butter.
- Sprinkle the crumb mixture over the top of the casserole, covering a thick layer. Don't be shy - if you need to go back and crumble up some more crackers.... get on it!
- Bake in the oven for about 30-40 minutes until the cracker crust is a golden bubbly brown.