Y’all I just loved this side dish so much I had to share!! Let me know what you think if you try it!
2 pounds yellow squash sliced ¼ inch thick (about 5 medium sized squash even better when their fresh from your garden 😉 )
¼ cup butter- (I did switch this up a little and used bacon grease to cook with but the 3 table spoons I used with the crackers)
½ cup diced onion
½ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon black pepper
½ cup sour cream
1 large egg beaten
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
1 cup butter crackers finely crushed ( about 25 crackers )
Instructions
In a large pan set over medium heat, melt 1 Tablespoon of butter. Add the ½ cup of onion to the pan and sauté for 7 – 8 minutes, or until soft and translucent.
Add the 2 lbs of sliced squash to the pan and cook for 10 – 12 min, or until the squash is soft. Stir frequently to prevent browning and to promote moisture release.
Place a towel in a colander so your squash doesn’t slip through the holes, and place the cooked squash and onions on top of the towel to drain. Drain for at least 5 min, pressing any extra moisture out.
Stir together the drained squash and onion, ½ teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon ground black pepper, ½ cup sour cream, 1 beaten egg, 1 cup shredded cheddar cheese, and ¼ cup of the shredded parmesan. You’ll use the rest of the parmesan in the next step.
Melt remaining 3 Tablespoons of butter. Stir melted butter and remaining ¼ cup parmesan cheese into crushed crackers.
Scrape the squash mixture into a 1.5 qt baking dish (8×8 square or similar)
Sprinkle the butter and cracker mixture evenly over the top of the dish.
Bake at 350 F for 25 min.