Squash Casserole

Ingredients

• 3 lb yellow summer squash
• 1 large yellow onion, chopped
• 4 tablespoons unsalted butter
• 2 large eggs
• 1/2 cup sour cream
• 2 cups shredded sharp cheddar cheese
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 1/2 sleeves buttery round crackers, crushed
• 3 tablespoons unsalted butter, melted

Before you cook

• Heat the oven to 350 degrees Fahrenheit.
• Butter a 2-quart baking dish.
• Trim the squash and slice it into 1/4-inch rounds.
• Crush the crackers in a bag until they are coarse crumbs and toss them with the 3 tablespoons melted butter.

Steps

1. Melt the 4 tablespoons butter in a large skillet over medium heat.
2. Add the chopped onion and cook for 5 minutes until translucent.
3. Add the sliced squash and 1/2 teaspoon of the salt and stir to coat.
4. Cover the skillet and cook for 12 minutes, stirring twice, until the squash collapses.
5. Uncover and cook 5 minutes more to drive off moisture.
6. Tip the squash into a colander set over a bowl and press firmly with a spatula to force out the liquid.
7. Let the squash drain for 10 minutes, then press again.
8. Beat the eggs and sour cream together in a large bowl.
9. Stir in 1 1/2 cups of the cheddar, the remaining salt, black pepper, and nutmeg.
10. Fold the drained squash into the egg mixture, mashing it lightly as you go.
11. Spread the mixture in the buttered dish and scatter the remaining cheese over the top.
12. Cover the surface evenly with the buttered cracker crumbs.
13. Bake uncovered for 35 minutes until the crumbs are browned and the center is set, then rest 10 minutes.