Summer Squash Casserole
- 8 yellow summer squash, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 egg, lightly beaten
- 1 cup sour cream
- 1 sleeve buttery round crackers (such as Ritz) crushed, divided
- 1 cups shredded sharp cheddar cheese, divided
Preheat oven to 350° F (175° C). Grease a 1-quart casserole dish.
Place 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.
Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 of the crackers, and 2/3 of the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
Bake in the oven until cheese is melted and crackers are lightly browned, about 30 minutes