Cheese Cracker-Topped Squash Casserole

Name: Cheese Cracker-Topped Squash Casserole
Ingredients: 3 pounds yellow squash, chopped; 2 pounds zucchini, chopped; 1 medium onion, chopped; 2 tablespoons kosher salt; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 large egg; 1 (8-oz.) block extra-sharp Cheddar cheese, grated; 1/2 teaspoon ground black pepper; 2 cups fish-shaped Cheddar cheese crackers; 2 tablespoons butter, melted

11 ingredients

3 steps

Ingredients

3 pounds yellow squash, chopped
2 pounds zucchini, chopped
1 medium onion, chopped
2 tablespoons kosher salt
1/2 cup sour cream
1/2 cup mayonnaise
1 large egg
1 (8-oz.) block extra-sharp Cheddar cheese, grated
1/2 teaspoon ground black pepper
2 cups fish-shaped Cheddar cheese crackers
2 tablespoons butter, melted

Directions

1

Preheat oven to 350°. Place first 3 ingredients in a Dutch oven; add hot water 2 inches above squash-and-onion mixture. Add salt to Dutch oven, and stir to dissolve. Bring mixture to a boil over medium-high heat. Boil 10 minutes or until squash is very tender when pierced with a fork. Drain vegetable mixture well; let stand at room temperature 15 minutes to cool slightly.
2

Stir together sour cream and mayonnaise in a large bowl. Lightly beat egg, and stir into mayonnaise mixture. Gently stir in cheese, pepper, and cooked squash mixture; spoon mixture into a greased (with butter) 13- x 9-inch baking dish.
3

Bake at 350° for 40 minutes or until bubbly. Combine cheese crackers and melted butter, and toss to coat. Arrange over casserole. Bake 10 more minutes. Remove from oven, and let stand 5 minutes before serving.

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