This comforting Squash Casserole is a great way to use up a bumper crop from your garden.
Makes 8 to 10 servings
- 4 pounds yellow summer squash, sliced ¼ inch thick
- 1 cup finely chopped yellow onion
- 4 cloves garlic, minced
- 4 teaspoons salt, divided
- 3 cups crushed saltine crackers, divided (about 2 sleeves)
- 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
- 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.
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