Homestyle Sides

CRACKER-TOPPED SQUASH CASSEROLE

A double layer of crunchy crackers takes this classic casserole to the next level.

MAKES 8 TO 10 SERVINGS

1 tablespoon unsalted butter, softened
10 cups sliced yellow squash (about 3 pounds)
3 cups water
3 cups chicken broth
1 cup chopped yellow onion
1½ cups shredded sharp Cheddar cheese, divided
½ cup grated Parmesan cheese, divided
½ cup sour cream
½ cup mayonnaise
⅓ cup chopped green onion
1 teaspoon kosher salt
¼ teaspoon garlic powder
⅛ teaspoon ground red pepper
1 large egg, lightly beaten
1 cup coarsely crushed saltine crackers, divided
2 tablespoons unsalted butter, melted
Ground black pepper

1. Preheat oven to 350°. Spread softened butter in a shallow 2½-quart baking dish.

2. In a large Dutch oven, bring squash, 3 cups water, broth, and onion to a boil over medium-high heat. Reduce heat to medium-low; simmer until squash is crisp-tender, about 7 minutes. Drain.

3. In a large bowl, whisk together 1 cup Cheddar, ¼ cup Parmesan, sour cream, mayonnaise, green onion, salt, garlic powder, red pepper, and egg. Add squash mixture, stirring until combined. Pour half of squash mixture into prepared dish. Sprinkle with ½ cup crushed crackers. Top with remaining squash mixture, remaining ½ cup crackers, remaining ½ cup Cheddar, and remaining ¼ cup Parmesan. Drizzle with melted butter.

4. Bake until mixture is bubbly and cheese melts, about 22 minutes. Sprinkle with black pepper.

KITCHEN TIP

Assemble the squash casserole the day before. Wait to top with crackers until just before baking.