Description
A delightful Southern casserole combining fresh squash, onion, and rich cheeses for a creamy and savory dish.
Ingredients
Scale
- 5 medium squash, sliced into 6 mm rounds (900 grams)
- 80 grams chopped onion
- 60 millilitres butter
- 120 grams sour cream
- 1 large egg, beaten
- 115 grams shredded cheddar cheese
- 50 grams grated Parmesan cheese
- 120 grams finely crushed butter crackers (about 25 crackers)
- 2.5 grams garlic powder
- 4 grams salt
- 2.5 grams black pepper, ground
Instructions
- Mix together the drained squash, chopped onion, garlic powder, salt, black pepper, sour cream, beaten egg, cheddar cheese, and 25 grams of Parmesan cheese in a large bowl until well blended.
- Combine in another bowl, the melted butter with the crushed butter crackers and the remaining 25 grams of Parmesan cheese until evenly coated.
- Melt 15 millilitres of butter in a big pan over medium heat. Add the chopped onion and sauté for about 7 to 8 minutes until soft and translucent.
- Add the sliced squash to the pan and cook for 10 to 12 minutes, stirring often, until soft and moisture has evaporated. Pour the mixture into a colander lined with a clean kitchen towel to drain for at least 5 minutes.
- Scoop the squash mixture into a 1.5-litre baking dish, spreading it out evenly. Sprinkle the cracker mixture on top. Place it in a preheated oven at 175°C and bake for about 25 minutes until golden and bubbly. Let cool slightly before serving.
Notes
For extra flavor, consider adding cayenne pepper or fresh herbs. Ensure to drain squash well to prevent the dish from becoming watery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg