A Southern Grace: Southern Squash Casserole

Southern Squash Casserole


Serves 8

  • 1 tablespoon butter
  • 2 pounds yellow summer squash (about 6 medium squash), washed and sliced 1/4-inch thick
  • 2 tablespoons fresh thyme (or 2 teaspoons dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup sour cream
  • 1 egg, beaten
  • 1/2 cup (2 ounces) shredded sharp cheddar cheese
  • 18 golden butter crackers, finely crushed (about 3/4 cup cracker crumbs)
  • 2 tablespoons butter, melted
Heat a large pan over medium heat. Add butter and swirl to melt and coat.
Add the sliced squash and thyme, season generously with salt and pepper, and sauté for 10 minutes, stirring occasionally.
Cover the pan with a lid and continue cooking for 15 minutes longer, stirring every few minutes, or until the squash is very tender. Add more salt and pepper to taste.
Preheat the oven to 350 degrees F and grease an 8-inch square casserole dish with softened butter or spray with nonstick cooking spray.
Transfer the cooked squash to a large bowl to cool a bit.
In a smaller bowl, combine the sour cream, egg, and cheddar cheese, then mix into the cooled squash.
Transfer mixture to the prepared baking dish and smooth the top.
Combine the melted butter with the cracker crumbs and sprinkle over the top of the casserole.
Bake for 30 to 40 minutes or until bubbly and golden brown. Serve warm.

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