The Best Squash Casserole

Step 1

Rinse and slice the squash into 1/3-14-inch rounds and dice the onion.Preheat the oven to 350°F/175ºC and grease a 9.5×6.5 inch casserole/baking dish.

Step 2

Heat the oil in a large skillet over medium-high heat until the oil shimmers. Then add the onion and sauté for two minutes.

Step 3

Add the summer squash pieces and cook, loosely covered, for 10 minutes, until the center of the squash becomes tender.If you don’t have one large enough, you may have to do this in two batches or two separate pans.

Step 4

Add the thyme, salt, and pepper, stir, and cook for 2-3 minutes uncovered for some of the liquid to evaporate.

Step 5

If there's still a LOT of liquid in the pan and you prefer a drier casserole, drain the mixture through a colander for 5 minutes.

Step 6

In a large bowl, combine the eggs, cream cheese, sour cream, and between ½-⅔ of the shredded cheese and whisk/mix until thoroughly combined.

Step 7

Melt the butter on the stovetop or in the microwave (for 20-30 seconds).

Step 8

Crush the crackers into a crumb consistency by placing them in a Ziplock and bashing them with a rolling pin or the bottom of a heavy glass.

Step 9

In a bowl, add the melted butter and the crushed cracker crumbs and mix thoroughly.

Step 10

Spread the par-cooked squash mixture into the prepared baking/casserole dish, then pour over the cream mixture and mix well.

Step 11

Sprinkle over the remaining shredded cheese and cracker mixture, spreading it evenly over the top.

Step 12

Transfer the dish to the oven and bake until it's golden brown on top with a bubbly filling – this should take about 20 minutes at 350°F/175ºC.Optionally broil it for a minute or two at the end if it hasn’t browned enough.

Step 13

Leave it to sit for just a few minutes (3-5) before serving to allow it to thicken up slightly.