This recipe is an adapted combination of Southern Living's Old-School Squash Casserole and Katherine's recipe recommendations.
Author: My Dragonfly Cafe
Recipe type: Vegetable Side Dish
Cuisine: American-Southern
Serves: 6-8 servings
Ingredients
8 T. (1/2 c. or 1 stick) unsalted butter, divided
5-6 medium yellow squash, sliced, approximately 3 pounds
1½ c. Vidalia onion, diced
1 c. sweet corn kernels
2 t. Kosher salt, divided
2 large eggs, lightly beaten
1-8 oz light sour cream
1½ c. mild cheddar cheese, finely shredded
1 T. fresh thyme leaves
½ t. freshly ground black pepper
2 sleeves of Ritz crackers, coarsely crushed
½ c. mild cheddar cheese, finely shredded
1 t. thyme leaves
Instructions
Slice squash into ¼" rounds.
Dice onion.
Melt 4 tablespoons of the butter in a medium skillet.
Cook squash, corn and onions in melted butter and 1 teaspoon of the salt, stirring frequently, until centers of squash are tender, about 10-12 minutes.
Place squash mixture in a colander over a bowl and allow any excess water to drain off for about 30 minutes. This step cannot be skipped ! You don't want your casserole to be soggy!
Stir together the beaten eggs, sour cream, cheese, thyme, pepper and remaining salt.
Gently fold in the squash mixture.
Spoon into prepared 2 quart dish.
Sprinkle lightly with a dusting of sugar, if desired.( I didn't do this step because I forgot, but Katherine recommended it.)
Microwave the remaining butter in a bowl for 20-25 seconds.
Toss together crackers, melted butter and cheese.
Sprinkle mixture over the squash and bake 30-40 minutes until golden in a 350 degree preheated oven. Time may vary due the depth of the dish you choose to use.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/summer-squash-sweet-corn-casserole/