Easy Squash Casserole

My "main" squash casserole recipe is pretty time consuming and I really have to plan a lot of time to pull it together. I needed another recipe that is a bit quicker to pull together so I could have more squash casserole throughout the summer! This recipe is it. I can prepare it earlier in the day and put in the oven when it's time for dinner.

Prep Time: 25 Minutes | Cook Time: 25 Minutes

Ingredients

• 5 medium squash, sliced 1/4 inch thick (about 2lbs of squash, and I use a mandolin or food processor for slicing)

• 1/4 cup butter

• 1/2 cup diced onion

• 1/2 tsp garlic powder

• 3/4 tsp salt

• 1/2 tsp black pepper

• 1/2 cup sour cream

• 1 large egg beaten

• 1 cup shredded cheddar cheese

• 1/2 cup grated parmesan cheese

• 1 cup butter crackers, finely crushed

Directions

1. Preheat oven to 350

2. In a large skillet, over medium heat, melt 1 tbsp of butter

3. Add the onion to the pan and saute for 7-8 minutes, or until soft and translucent

4. Add your sliced squash to the pan and cook for 10-12 minutes, or until the squash is soft. Stir fairly frequently.

5. Place a paper towel in a colander and drain the squash and onions for at least 5 minutes

6. Stir together your squash and onion, 1/2 cup sour cream, 1 beaten egg, 1 cup shredded cheddar cheese, and 1/4 cup shredded parmesan (save the rest of the parmesan for later)

7. Melt your 3 tbsp of butter, stir melted butter, remaining parmesan cheese and crushed crackers together

8. Pour the squash mixture into a 8x8 square dish

9. Sprinkle your butter and cracker mixture evenly over the top

10. Bake for 25 minutes or until crackers start browning