Sides
Southern Yellow Squash Casserole
Yellow squash and onion bake with eggs, sour cream, and cheddar under a buttery cracker topping.
Serves 4
Directions
Heat the oven to 350°F. Toss the sliced squash with the salt in a colander and leave for 10 minutes.
Rinse the squash briefly, then squeeze gently in a clean towel to remove excess water.
Grease a 2-quart baking dish with a little of the unmelted butter. Melt the rest of that portion in a skillet over medium heat.
Cook the onion for 3 minutes. Add the squash and cook for 8 to 10 minutes, until tender and the pan is no longer watery.
Remove from the heat and cool for about 10 minutes. The vegetables should be warm rather than piping hot.
Whisk the eggs, sour cream, and pepper. Fold in the cheddar and vegetables, then spread in the baking dish.
Toss the cracker crumbs with the melted butter and scatter on top. Bake for 35 to 40 minutes, until set and 165°F in the center.
Rest for 10 minutes before serving so the filling holds together.
