2yellow squashcut into 1-inch pieces (about 4 to 5 cups)
1cupwhite oniondiced
1cupmayonnaise
1large egg
1cupsharp cheddar cheeseshredded off the block
½cupParmesan cheeseshredded off the block
1tablespoonall-purpose flour
1teaspoongarlic powder
Salt and pepperto taste
Cracker Topping
1cupbutter crackersfinely crushed (similar to Ritz crackers, about ½ sleeve)
¼cupParmesan cheesefinely shredded off the block
2tablespoonsunsalted buttermelted
Instructions
To Make the Squash Casserole Filling:
Preheat the oven to 350ºF, and lightly grease a 2-quart baking dish.
In a large skillet, heat the olive oil over low-medium heat. Add the squash and onions, and cook until they begin to soften slightly (about 4 to 5 minutes). Remove from heat.
1 tablespoon olive oil, 2 yellow squash, 1 cup white onion
Combine the mayonnaise, egg, cheddar cheese, Parmesan cheese, flour, garlic powder, salt, and pepper in a large bowl. Add the squash and onions, and stir to coat.
1 cup mayonnaise, 1 large egg, 1 cup sharp cheddar cheese, ½ cup Parmesan cheese, 1 tablespoon all-purpose flour, 1 teaspoon garlic powder, Salt and pepper
Transfer the squash mixture to the prepared baking dish.
To Make the Cracker Topping:
In a separate small bowl, combine the crushed crackers, Parmesan cheese, and melted butter.
1 cup butter crackers, ¼ cup Parmesan cheese, 2 tablespoons unsalted butter
Top the squash mixture with the cracker mixture, and spread into an even layer.
Place the casserole into the oven, and bake for 30 minutes or until the top is golden brown and the filling is bubbly.
Remove from the oven, and allow the casserole to cool for 10 to 15 minutes before serving.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.