GOOEY HOT COCOA MARSHMALLOW COOKIESCOOKIES:½ c. butter1 ½ c. semisweet chocolate chips1 ½ c. flour¼…
Crunchy Yellow Squash Casserole
CRUNCHY YELLOW SQUASH CASSEROLE
3 lbs. yellow squash, cut into ¼” thick slices
1 yellow onion, peeled and chopped
olive oil
Kosher salt/black pepper
2 eggs
8 oz. sour cream
½ c. Miracle Whip or mayo
8 oz. extra sharp cheddar cheese, shredded
1 T. chopped fresh thyme
3 T. butter, melted (more for the pan)
3 c. Ritz crackers, broken into large chunks not too small
¼ c. grated Parmesan cheese
- Preheat oven 400.
- On large sheet tray, combine squash and onion. Drizzle with olive oil and sprinkle with salt and pepper. Toss well to combine.
- Bake in oven for 20-25 minutes, until squash is slightly softened and released liquid.
- Drain in a colander. Press gently with paper towels to soak up any extra moisture. Let cool.
- Reduce oven to 350.
- Place eggs in bowl and whisk. Add sour cream, mayo, cheddar cheese, thyme and black pepper. Stir together.
- Gently fold in squash and onions.
- Transfer mixture to lightly-greased 3-quart baking dish. Cover with foil and bake 20 minutes.
- In a bowl, combine melted butter, cracker pieces and parmesan cheese.
- Sprinkle in even layer all over top of casserole.
- Return to oven for 25-30 minutes, until crackers are golden brown and edges bubbly.
- Let rest 10 minutes before serving.