Summer Squash Casserole

This Southern favorite really brings the flavor of sweet summer squash to the forefront and it's a snap to put together. We like to serve this alongside a piece of grilled steak. This recipe makes 8 servings.

PREP TIME: 15 minutes
COOK TIME: 40 minutes

3 tablespoons butter
2 pounds yellow squash or zucchini, sliced into 1/4" rounds
1 cup sweet onion, chopped
2 large eggs
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika

Topping Ingredients:
1 sleeve of Ritz crackers, crushed
3 tablespoons butter, melted

Preheat your oven to 350 F. Spray an 11×7-inch baking dish with cooking spray and set aside.

Heat butter in a medium-sized skillet to medium heat on the stove top. Once the butter is melted, add squash, onion, salt, pepper, garlic and paprika. Fold gently to combine. Cook until the squash softens, about 10 minutes. Once cooked, drain he squash in a colander for 10 minutes.

Stir together eggs, mayonnaise, sour cream and cheese in a mixing bowl. Gently fold in the squash. Pour the mixture into your baking dish.

Combine the topping ingredients in a small bowl. Spread in an even layer over the squash. Bake for 15-20 minutes until the topping is browned. Remove from heat and let stand for a few minutes before serving.