Ingredients:

  • 2 lbs yellow squash, sliced into 1/4-inch rounds
  • 1 medium yellow onion, finely diced
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp fresh thyme leaves
  • 1/2 cup sour cream
  • 1 large egg, lightly beaten
  • 1 1/2 cups sharp cheddar cheese, freshly grated
  • 1/4 cup parmesan cheese, finely grated
  • 1 sleeve buttery crackers (like Ritz), crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat and Prep: Set your oven to 175°C (350°F). Take a small bit of butter or cooking spray and grease your 2 quart baking dish thoroughly. Note: Greasing the sides ensures the cheese sauce doesn't stick and burn.
  2. Sauté the Base: Melt 3 tablespoons of butter in your large 12 inch skillet over medium high heat. Once the butter is foaming and smells nutty, toss in your 2 lbs of sliced squash and the diced onion.
  3. Tenderize the Veggies: Cook the mixture for 8-10 minutes. You want the squash to be tender crisp and the onions to look translucent. until you see the squash edges turning slightly golden.
  4. Aromatize: Stir in the minced garlic and fresh thyme leaves. Sauté for just 60 seconds more. until the scent of garlic is strong and fragrant.
  5. Drain the Liquid: This is the most important step. Transfer the sautéed mixture to a colander in the sink. Let it sit for 2-3 minutes, pressing gently with a spoon. Note: Removing this excess water is the only way to prevent a soggy bottom.
  6. Create the Binder: In a large mixing bowl, whisk together the 1/2 cup of sour cream and the lightly beaten egg until smooth. Fold in the 1 1/2 cups of sharp cheddar and the parmesan.
  7. Combine Everything: Add the drained squash and onions to the bowl. Sprinkle in the salt and pepper. Stir gently with a spatula so you don't break the squash rounds. until everything is coated in the creamy cheese mixture.
  8. Assemble the Dish: Pour the mixture into your prepared baking dish, smoothing it out with the back of a spoon.
  9. The Topping: In a small bowl, mix your crushed crackers with 2 tablespoons of melted butter. Sprinkle this evenly over the top of the squash.
  10. The Final Bake: Place the dish in the oven for 20-25 minutes. until the topping is a deep golden brown and the cheese is bubbling vigorously. Buttermilk Pie Recipe: Creamy Southern Custard for 8 Servings — Master this authentic buttermilk pie recipe from scratch. Features a creamy c...Mini Chicken Pot Pies in 45 Minutes — Master our simple Mini Chicken Pot Pies recipe using puff pastry for individu...Cheeseburger Casserole for 4 Servings — Make this Carnivore Skillet Cheeseburger Casserole using 80/20 ground beef an... $img_2$