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Summer Squash Casserole

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

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