Ingredients:
2 tablespoons butter, divided
Four little yellow squash, cut (approximately 2 pounds total), yielding about 6 cups.
1 small onion, diced
1 red bell pepper, diced
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 cup grated cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
3/4 cup crushed butter crackers (such as 18 Ritz crackers)
Instructions:
Preheat the oven to 350°F (175°C). Spray an 8-inch or 9-inch square baking dish with cooking spray and set it aside.
Melt one tablespoon of butter in a big pan over medium heat.
. Add the sliced squash, diced onion, and diced red bell pepper to the skillet. Cook and stir for about 10 minutes, or until the vegetables are tender. After removing from the fire, add salt and pepper.
In a separate bowl, whisk together the eggs, grated cheddar cheese, sour cream, and mayonnaise.
Stir the egg mixture into the cooked squash mixture.
Transfer the combined squash mixture into the prepared baking dish.
Put the crumbled butter crackers and the remaining tablespoon of melted butter in a separate bowl. Over the top of the dish, scatter the buttered cracker crumbs.
Bake for 30-35 minutes, or until the casserole is set and the topping is golden brown.
Remove from the oven and let cool for a few minutes before serving.
Enjoy your delicious Southern Squash Casserole!
Note: This is a paraphrased version of the recipe. Please refer to the original recipe for precise measurements and any additional steps. Enjoy your meal!