Ingredients
Scale
- 4 cups sliced yellow squash
- 1 small onion, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 can (10.5 ounces) condensed cream of chicken soup
- 2 eggs, beaten
- 1 sleeve Ritz crackers, crushed
- 1/2 cup butter, melted
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similarly sized casserole dish.
- In a large skillet, heat the olive oil over medium heat. Add the sliced squash and chopped onion. Sauté until the squash is tender and the onions are translucent, about 10-12 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- In a large bowl, combine the shredded cheddar cheese, sour cream, condensed cream of chicken soup, and beaten eggs. Stir until well combined. Gently fold in the cooked squash and onions, ensuring everything is evenly mixed.
- Pour the squash mixture into the prepared baking dish, spreading it out evenly.
- In a separate bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are evenly coated. Sprinkle the cracker mixture over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. Allow the casserole to cool for a few minutes before serving.
- Prep Time: 20
- Cook Time: 30
