3 cups shredded extra-sharp white Cheddar cheese, divided
1 cup shredded fontina cheese
1 (16-ounce) container sour cream
1 large egg, lightly beaten
3 tablespoons chopped fresh chives
1 teaspoon ground black pepper
5 tablespoons butter, melted
Instructions
Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
In a large stockpot, combine squash, onion, garlic, and 3 teaspoons salt; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes or until vegetables are tender. Drain well.
In a large bowl, combine squash mixture,
cups crushed crackers, 2 cups white Cheddar cheese, fontina cheese, sour cream, egg, chives, pepper, and remaining 1 teaspoon salt. Spoon into prepared baking dish.
In a small bowl, stir together melted butter, remaining 1 cup crushed crackers, and remaining 1 cup white Cheddar cheese. Sprinkle over squash mixture. Bake for 30 minutes or until hot and bubbly. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/squash-casserole-recipe/