Sprinkle topping evenly over the top of the casserole.In a large bowl, whisk eggs.
Add the sliced squash and diced onion.Get a large skillet and melt butter;Add onion, and sauté 5 minutes or until tender.
Season with salt and black pepper.Toss together crushed crackers, parmesan cheese, and melted butter until combined.
Fold in squash mixture and cheeses.Fold in sour cream, mayonnaise, cheddar and parmesan to the skillet.In a small bowl, combine crushed crackers and melted butter.
4 return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly.Lightly oil a 9 inch bake dish, then set to the side.
Saute the fresh yellow squash in a large skillet over medium heat to avoid watery casserole.Bake at 350° for 30 minutes or until the casserole is bubbly and the cracker topping is golden brown.Saute the squash and onion in butter until tender, about 10 minutes.
Stir in squash, cheese, and next 4 ingredients.Spread the squash mixture evenly out into an 8×8″ casserole dish you've sprayed with nonstick cooking spray.
Transfer vegetables to a bowl and mix with eggs, sour cream, salt, pepper, pecans, and cheese.Pour the squash mixture into the greased casserole dish.With over 40 reviews averaging at 4.8 stars out of 5, we think our recipe is a sure winner.
Fold in the squash mixture.Then top the casserole with the cracker crumbs.
In a bowl, combine the condensed soup and sour cream and blend well.Buttery crackers, sour cream, and mayonnaise make.Add squash, onion, and garlic salt to a skillet.
Last update images today Squash Casserole With Sour Cream