Yellow Squash Casserole
Ingredients
The casserole
-
3
tablespoons
unsalted butter
-
1
medium
onion, chopped
-
2
teaspoons
garlic, minced
-
2
teaspoons
fresh thyme, chopped
-
3
pounds
yellow squash
-
to taste
salt and pepper
-
2
large
eggs, lightly beaten
-
4
ounces
sour cream
-
4
ounces
mayonnaise
-
8
ounces
sharp cheddar cheese, shredded
The topping
-
2
sleeves
round buttery crackers, crushed
-
1-2
tablespoons
butter
Instructions
- Preheat the oven to 350°F (177°C) and grease an 8- or 9-inch baking dish.
- Melt butter in a skillet over medium-high heat, then sauté onions, garlic, and thyme until soft.
- Add sliced squash, season with salt and pepper, and cook until softened, about 8-10 minutes. Drain excess liquid.
- In a bowl, mix eggs, sour cream, and mayonnaise, then combine with the squash mixture and add cheese.
- Transfer the mixture to the prepared baking dish.
- In another bowl, mix crushed crackers with melted butter and sprinkle over the squash mixture.
- Bake for 20-25 minutes until set and topping is lightly browned. Serve hot.
Nutrition Facts (estimated)
Servings
8
Calories
285
Total fat
23g
Total carbohydrates
11g
Total protein
11g
Sodium
332mg
Cholesterol
101mg
You might also like