Old-Fashioned Squash Casserole

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This is the side dish that shows up on our table more than anything else in July, mostly because it’s the one that uses up whatever the garden handed us that morning. No fuss, no recipe card needed after the first time you make it. Meatless and every bit as satisfying as anything with meat in it.

Ingredients

• 2 lbs yellow squash, sliced into rounds
• 1 zucchini, sliced into rounds
• 1 sweet onion, diced
• 3 tablespoons butter, divided
• 2 large eggs, beaten
• 1/2 cup sour cream
• 1 1/2 cups shredded sharp cheddar, divided
• 1 sleeve buttery round crackers, crushed
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F and grease a 9×13 baking dish.
2. Bring a pot of water to a boil and cook the squash, zucchini, and onion together about 6-8 minutes, until just tender.
3. Drain very well, pressing out as much water as you can. This part matters, skip it and you’ll end up with soup instead of casserole.
4. In a large bowl, combine the drained vegetables with the eggs, sour cream, 1 cup of the cheese, and a good pinch each of salt and pepper.
5. Pour into the prepared baking dish and spread even.
6. Melt the remaining 2 tablespoons butter and toss with the cracker crumbs. Scatter over the top along with the remaining 1/2 cup cheese.
7. Bake 30-35 minutes, until set in the center and golden on top.
8. Let rest 10 minutes before serving.

This one’s forgiving. Short on squash, use more zucchini. Short on zucchini, use more squash. It’ll come out right either way. Want to grow your own? Check our guide for zucchini.