Easy Squash Casserole - Mom’s Classic Southern Recipe
2 ½ - 3 pounds summer squash (5-6 medium squash)
½ Vidalia Onion Chopped
Salt / Pepper to taste
1 cup sour cream
1 egg - beaten
¾ sleeve Ritz crackers (crushed)
¾ - 1 block shredded cheddar cheese
Wash squash and pat dry. Slice squash into ½” sections and add to a medium pot along with chopped onion. Add enough water to the pot to cover the squash, add salt, and bring to a boil. Once the squash and onions have reached a boil, continue to boil for 5-6 minutes or until tender. Drain the water and transfer squash and onions to a medium mixing bowl.
Add salt and pepper (according to taste), sour cream, and egg. MIx together until all ingredients are well combined. Transfer to a 2 quart baking dish and top with crushed Ritz crackers and shredded cheddar cheese. Bake at 350 for 20 minutes. If the cheese is getting too brown during the cooking process, loosely place a sheet of tin foil over the casserole and continue cooking. Allow to cool for approximately 10 minutes and Enjoy!
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