Rye Free Southern Squash Casserole

Total time1 hr 15 min

Prep time20 min

Cook time45 min

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Ingredients

6 servings

2 lbs yellow summer squash (about 5 medium), sliced into ¼-inch rounds
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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1 medium yellow onion, finely diced
2 tbsp unsalted butter
1 tsp kosher salt, divided
½ tsp black pepper
2 large eggs, beaten
½ cup sour cream
1 can (10.5 oz) condensed cream of chicken soup, undiluted
1 ½ cups shredded cheddar cheese, divided

For the topping

1 cup crushed buttery crackers (such as ritz), about 25 crackers
2 tbsp unsalted butter, melted

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
2
Place the squash slices in a large skillet with 1/4 cup water and 1/2 tsp of the salt. Cover and cook over medium heat, stirring occasionally, until the squash is just tender, about 8–10 minutes. Drain in a colander, pressing gently with the back of a spoon to remove as much liquid as possible, then spread on a clean kitchen towel and pat dry.

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