The layers of freshly sliced squash with cheese and a buttery cracker topping in this Cheesy Squash Casserole are the easy side dish you having been searching for!
Preheat the oven to 350°F. Coat a 3 quart casserole dish with cooking spray. Set aside.
Heat the vegetable oil in a large skillet over high heat. Cook the sliced squash and onion in 2 batches, until it starts to soften. This will take about 5 minutes per batch. The ideal texture is slightly soft, but not falling apart.
Remove from the heat and drain to remove any excess liquid. Transfer the squash mixture to a large mixing bowl. Set aside.
In a small bowl, whisk together the egg, whole milk, melted butter, sour cream, salt, pepper, garlic powder and ½ cup of the cheese.
Gently toss the wet ingredients with the cooked squash. Transfer to the prepared casserole dish.
Top the squash casserole with crushed crackers, remaining ½ cup shredded cheddar cheese and dried parsley.
Bake, uncovered, for 20-25 minutes until cheese has melted and top is bubbly and brown.
Remove and allow to cool for 5-10 minutes before serving.
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Notes
Buttery crackers can be any type of buttery cracker, such as Ritz or Club crackers
Crackers don’t have to be perfectly crushed into crumbs, in fact, I like it best when there are varying sizes to make it a little more interesting.