This Squash Casserole is bursting with flavor from sweet onions, red bell peppers, sour cream, Cheddar cheese, and butter.
Makes 8 to 10 servings
- 4 pounds yellow squash, sliced
- 1 large sweet onion, minced
- 1 (16-ounce) container sour cream
- ½ cup mayonnaise
- 3 large eggs, lightly beaten
- ¼ cup chopped green onion
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp Cheddar cheese
- 1 medium red bell pepper, chopped
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 2½ cups crushed buttery round crackers
- ¼ cup salted butter, melted
- Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
- In a large Dutch oven, bring squash, onion, and water to cover to a boil over medium-high heat. Cook until just tender, about 8 minutes; drain well.
- In a large bowl, stir together sour cream, mayonnaise, eggs, green onion, and flour. Stir in cheese, bell pepper, salt, and pepper. Gently stir in squash mixture. Pour into prepared pan.
- In a medium bowl, stir together cracker crumbs and melted butter; sprinkle onto casserole.
- Bake until set, 35 to 40 minutes.
Kitchen Tip: Squash Casserole can be prepared through step 3 and refrigerated overnight. Let it stand at room temperature for 30 minutes before topping with cracker crumbs and baking as directed.
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