Description

A creamy, cheesy casserole featuring tender yellow squash, sweet onions, and a buttery cracker topping—perfect as a comforting side dish or potluck favorite.

Ingredients

1 ½ pounds yellow summer squash (about 7½ cups sliced, ¼‑inch thick)
2 cups chopped sweet onion
2 tablespoons unsalted butter
½ teaspoon salt
½ teaspoon black pepper
½ cup sour cream
½ cup grated Parmesan cheese
1 ½ cups shredded sharp cheddar cheese
1 sleeve buttery round crackers (e.g., Ritz), crushed

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Instructions

Preheat oven to 350 °F (175 °C) and grease a 2‑quart casserole dish.
Melt butter in a large skillet over medium heat. Add squash and onions; sauté, stirring frequently, until tender (about 10–12 minutes).
Drain squash and onions in a colander, pressing gently to remove excess moisture.
Transfer drained vegetables to a bowl. Stir in salt, pepper, sour cream, Parmesan, and cheddar until evenly combined.
Spread mixture into prepared baking dish.
Sprinkle crushed crackers evenly over top.
Bake, uncovered, for 15–20 minutes or until crackers are golden and edges are bubbly.
Serve warm.

Notes

Feel free to use zucchini or a mix of squash.
To prep ahead: assemble casserole (without cracker topping) and refrigerate; add crackers just before baking.
Leftovers keep 3–5 days refrigerated.
For freezer prep: assemble and freeze (without topping), then thaw before baking and adding crackers.