Ingredients:

  • 2 lbs (900 g) Yellow Summer Squash, sliced into ¼-inch (6 mm) thick rounds
  • 4 Tbsp (60 g) Unsalted Butter, divided
  • 1 medium Yellow Onion, finely diced
  • ½ tsp Fine Sea Salt, plus more for seasoning
  • ¼ tsp Freshly Cracked Black Pepper, plus more for seasoning
  • ¼ tsp Nutmeg, freshly grated
  • 1 cup (240 ml) Full-Fat Sour Cream
  • 2 large Eggs, lightly beaten
  • 1 cup (120 g) Sharp Cheddar Cheese, freshly grated
  • ½ cup (60 g) Parmesan Cheese, finely grated
  • 1 sleeve (approx. 5 oz / 140 g) Buttery Crackers, crushed

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (23 x 33 cm) casserole dish. Slice the squash and dice the onion. Melt 2 Tbsp of butter in a large skillet over medium heat, add the diced onion, and sauté until softened (about 5 minutes).
  2. Add the sliced squash, salt, pepper, and nutmeg to the skillet. Cook, stirring occasionally, until the squash is tender and has released a significant amount of liquid (10–12 minutes). Transfer the mixture to a cheesecloth-lined colander and allow to drain. Squeeze firmly to remove all excess moisture. This step is crucial for preventing a watery casserole.
  3. In a large mixing bowl, whisk together the sour cream and lightly beaten eggs. Fold in the grated Cheddar and Parmesan cheese. Gently combine the thoroughly drained squash mixture into the creamy base until everything is evenly distributed. Pour the mixture into the prepared casserole dish, smoothing the top with a spatula.
  4. Prepare the topping: Melt the remaining 2 Tbsp of butter. In a small bowl, toss the crushed buttery crackers with the melted butter until evenly coated. Sprinkle the crumb mixture evenly over the top of the casserole filling.
  5. Bake for 35–40 minutes, or until the filling is set, the edges are bubbly, and the topping is deeply golden brown. Remove from the oven and let the casserole rest for a minimum of 10 minutes before slicing and serving. This allows the internal structure to firm up properly.