Ingredients:
2 lbs yellow squash, sliced
½ cup chopped onion
2 tbsp butter
½ cup sour cream
1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
1 cup shredded cheddar cheese
Salt & pepper to taste
2 cups crushed buttery crackers (like Ritz)
¼ cup melted butter
Instructions:
Preheat oven to 350°F and grease a 9×13-inch baking dish.
In a skillet, melt 2 tbsp butter over medium heat. Sauté squash and onion until tender (about 10 minutes). Drain excess liquid.
In a bowl, mix the cooked squash and onion with sour cream, soup, cheese, salt, and pepper.
Spread the mixture into the baking dish.
Combine crushed crackers with melted butter and sprinkle over the casserole.
Bake uncovered for 25–30 minutes, until golden and bubbly.
Storage:
Refrigerate leftovers for up to 4 days (reheat in oven or microwave).
Freeze for up to 2 months—wrap tightly before storing.
Enjoy this comforting Southern classic!
