Squash Casserole
 
Makes 8 to 10 Servings
Ingredients
  • 2 pounds fresh squash, cut crosswise into ¼-inch-thick slices
  • 1 cup chopped yellow onion
  • 1 tablespoon kosher salt
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups shredded smoked Gouda cheese
  • 1 sleeve buttery round crackers (about 30 crackers)
  • ⅔ cup sour cream
  • ⅔ cup mayonnaise
  • ¼ cup heavy whipping cream
  • 2 large eggs, lightly beaten
  • ½ teaspoon Creole seasoning
  • ¾ cup coarsely crushed buttery round crackers
  • 1 tablespoon unsalted butter, melted
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a large Dutch oven, combine squash, onion, 1 tablespoon salt, and cold water to cover. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer until tender, about 5 minutes. Drain.
  3. In medium bowl, combine cheeses.
  4. Line bottom of prepared pan with crackers.
  5. In a medium bowl, whisk together sour cream, mayonnaise, cream, eggs, and Creole seasoning. Fold in squash mixture and cheeses. Spoon on top of crackers in pan.
  6. In a small bowl, combine crushed crackers and melted butter. Sprinkle on top of casserole.
  7. Bake until center is set, 40 to 45 minutes. Let cool for 10 minutes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/squash-casserole/