Summer Squash Bake

  • 2 lbs summer squash, green, yellow, can use both
  • 12 cup chopped onion
  • 14 cup butter, melted
  • 34 cup reduced-fat sour cream
  • 14 – 12 teaspoon salt
  • 14 teaspoon garlic powder
  • 14 teaspoon pepper
  • 2 eggs, lightly beaten
  • 1 cup shredded cheddar cheese
  • 34 cup crushed Ritz cracker, DIVIDED measure after crushing

Preheat oven to 375. Lightly grease a 9″ square casserole dish; set aside. Slice or dice the squash and steam/boil it for about 10 minutes or until very tender. Drain very very well! Return the cooked drained squash to the pot and mash it with the onion, butter, and sour cream until fairly smooth. Stir in the salt, garlic powder, pepper, eggs, cheese and 1/2 cup ONLY of the crushed crackers. Pour the mixture into prepared baking dish. Evenly sprinkle with remaining 1/4 cup crackers crumbs. Bake at 375 for about 30 minutes or until bubbly and lightly brown.

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Tammy Teague

Tammy Teague

Education: 1995 MHS graduate; 1999 Arkansas Tech University Graduate - BA in Journalism. Career: Managing Editor - The Citizen; Copy Writer - Southwest Times Record; Editor - Resident Press. 20+ years experience in the news.

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