Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
6
Yield:
1 (1-quart) casserole
Ingredients
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 of the crackers, and 2/3 of the Cheddar cheese. Stir with a fork.
Cover the squash mixture with remaining Cheddar cheese and crackers.
Bake in the preheated oven until hot and bubbly and topping is golden brown, about 30 minutes.
Cook’s Note
My husband and I love this casserole, so between us, we can finish it off in two meals. However, under normal conditions, the finished casserole should feed six adults.
We also like to steam the squash and onions and then freeze them to use when summer is over. This cuts down on prep time by 45 to 55 minutes since all you have to do is crush the crackers and mix the ingredients once the squash is thawed.
You can also swap out half of the yellow squash for zucchini for some color.
Nutrition Facts (per serving)
369
Calories
24g
Fat
25g
Carbs
15g
Protein
