Classic Hearty Squash Casserole

A warm, cheesy, and comforting squash casserole topped with a buttery cracker crust — a timeless side dish perfect for any family meal.

Ingredients:

• 6 tbsp butter (plus more for pan; olive oil can substitute)

• 10 medium yellow squash (about 2½ lbs), sliced

• 1 medium yellow onion, chopped

• 1 clove garlic, chopped

• Salt and pepper, to taste

• 1 (10½ oz) can cream of mushroom soup

• ½ cup whole milk

• 8 oz grated cheddar cheese (about 2 cups)

• 1 beaten egg

• 2 cups butter crackers, crumbled (e.g., Ritz)

Instructions:

1. Preheat oven to 350°F. Butter a 9x13-inch baking dish.

2. Melt 4 tbsp butter in a large pot over medium heat. Add squash, onion, garlic, salt, and pepper. Cook just until tender. Drain and chop if needed.

3. Stir in milk and cream of mushroom soup; warm through. Gradually add cheese (½ cup at a time). Stir in beaten egg and squash mixture. Pour into prepared baking dish.

4. Melt remaining 2 tbsp butter and mix with crushed crackers. Sprinkle evenly over casserole.

5. Bake 35–40 minutes until golden brown and bubbly.