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Grandma's Squash Casserole

VegetableOvenFall

Time: 1 hour 5 minutes

Yield: 8 servings

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About

Sundays would never be the same without this dish being included and passed around her table. Grandma's Squash Casserole was a staple at all of our weekly meals growing up, and we always looked forward to it! When some fresh-from-the-garden squash is sliced and joined with a seasoned, creamy cheddar and Swiss cheese sauce, topped with even more cheese (parmesan this time) and a crushed buttery cracker crust, you've got yourself a Southern side staple that everyone loves. Pay homage to Sundays gone by with Grandma's Squash Casserole. She would be so proud that you are carrying on the family tradition!

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Ingredients

  • 6 tablespoons unsalted butter, divided
  • 3 pounds yellow squash, sliced 1/4-inch-thick
  • 1 1/2 cups yellow onion, chopped
  • 2 teaspoons kosher salt, divided
  • 2 large eggs, lightly beaten
  • 1 (8-ounce) container sour cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Swiss cheese, shredded
  • 1/2 cup mayonnaise
  • 2 teaspoons fresh thyme, chopped
  • 1/2 teaspoon black pepper
  • 2 sleeves round butter crackers, coarsely crushed
  • 1/4 cup parmesan cheese, shredded

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat an 11x7-inch baking dish with nonstick cooking spray.

Step 3 -In a large skillet over medium-high heat, melt 3 tablespoons of the butter.

Step 4 -Add the squash, the onion, and 1 teaspoon of the salt to the melted butter and cook, stirring frequently, until the center of the squash is just tender and the liquid has evaporated, about 10 minutes.

Step 5 -Pour the squash mixture into a colander, set over a bowl, and let it drain, about 5 minutes, discarding any liquid.

Step 6 -In a large bowl, add the eggs, the sour cream, the cheddar cheese, the Swiss cheese, the mayonnaise, the thyme, the black pepper, and the remaining salt and stir to combine.

Step 7 -Add the drained squash mixture to the cheese mixture and gently fold to combine.

Step 8 -Evenly spoon the squash mixture into the prepared baking dish.

Step 9 -In a medium, microwave-safe bowl, add the remaining butter and melt it in the microwave on high heat, about 25 seconds.

Step 10 -Add the crushed crackers and the parmesan cheese to the melted butter, tossing to combine.

Step 11 -Evenly sprinkle the cracker mixture over the top of the squash mixture.

Step 12 -Bake the squash casserole until golden-brown, about 20 minutes.

Step 13 -Plate and serve.

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