| Cuisine: American | Type: Casserole | Serves: 6-8 |
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Source:
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12 Tomatoes |
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Attributes:
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Quick and Easy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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6 tbs. unsalted butter, divided 1 sweet onion, chopped 2 large eggs, lightly beaten 1-1/2 cups sharp cheddar cheese, grated 1/2 tsp. freshly ground black pepper 3 pounds yellow squash, sliced 1/4-inch thick 2 tsp. kosher salt, divided 1 cup sour cream 1/2 cup mayonnaise 2 sleeves Ritz crackers, crushed into coarse crumbs |
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Instructions:
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1. Preheat oven to 350°F and grease a 2-quart baking dish with butter or nonstick spray. Set aside. 2. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the squash, onion and about a teaspoon of salt. Cook, stirring frequently, until liquid releases and evaporates and squash is just tender, about 10 minutes. 3. Transfer to a colander and let drain 5 minutes. 4. Transfer drained squash to a bowl. Add beaten eggs, sour cream, cheese, mayo, and remaining salt and pepper. Stir to combine, gently. 5. Transfer to prepared baking dish. Melt remaining butter and toss with the cracker crumbs, then sprinkle over the top. 6. Bake until top is golden brown, about 20 minutes. |
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Related recipes:
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None |
2025-06-14