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Mama's Summer Squash Casserole Recipe

Recipe by: Northerngirl

"This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe."

Directions

1Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
2Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
3Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
4Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

Footnotes

Cook's Note:
My husband and I love this casserole, so between us we can finish it off in two meals. However, under normal conditions, the finished casserole should feed six adults. We also like to steam the squash and onions and then freeze them to use when summer is over. This cuts down on prep time by about 45-55 minutes since all you have to do is crush the crackers and mix the ingredients once the squash is thawed out.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients