Take your squash obsession to the next level with this rich, creamy casserole.
unsalted butter, divided more for a pan
medium yellow squash, sliced
yellow onion, chopped
garlic clove, chopped
can (10 1/2-ounce) cream of mushroom soup
Cheddar cheese, grated (about 2 cups)
large egg, beaten
crumbled butter crackers (about 40)
Kosher salt and freshly ground black pepper
- Preheat oven to 350°F. Butter
a 9-by-13-inch baking dish.
- Melt 4 tablespoons butter in
a large pot over medium heat.
Add squash, onion, and garlic.
Season with salt and pepper. Cook,
stirring occasionally, until just
tender, 12 to 15 minutes. Drain and
roughly chop mixture; reserve.
- Add soup and milk to pot and cook until warm, 1 to 2 minutes. Whisk in cheese, 1/2 cup at a time, until melted. Stir in egg and reserved squash mixture. Transfer mixture to prepared
- Melt remaining 2 tablespoons
butter. Add crackers and toss
to coat. Sprinkle over casserole.
Bake until golden and bubbly,
35 to 40 minutes. Serve warm.