Hands-on Time
20 Mins
Total Time
1 Hour 40 Mins
Yield
Makes 8 to 10 servings
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

How to Make It

Step 1

Preheat oven to 350°. Place first 3 ingredients in a Dutch oven; add hot water 2 inches above squash-and-onion mixture. Add salt to Dutch oven, and stir to dissolve. Bring mixture to a boil over medium-high heat. Boil 10 minutes or until squash is very tender when pierced with a fork. Drain vegetable mixture well; let stand at room temperature 15 minutes to cool slightly.

Step 2

Stir together sour cream and mayonnaise in a large bowl. Lightly beat egg, and stir into mayonnaise mixture. Gently stir in cheese, pepper, and cooked squash mixture; spoon mixture into a greased (with butter) 13- x 9-inch baking dish.

Step 3

Bake at 350° for 40 minutes or until bubbly. Combine cheese crackers and melted butter, and toss to coat. Arrange over casserole. Bake 10 more minutes. Remove from oven, and let stand 5 minutes before serving.

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