Southern Squash Casserole

Step 1

Set the oven to 350°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes.

Step 2

Slice each squash crosswise into thin rounds about 1/4 inch thick, cutting perpendicular to the length of the squash.

Step 3

Dice the onion into pieces about 1/4 inch on all sides by first cutting it in half lengthwise, then slicing thin strips, then cutting crosswise.

Step 4

Melt 2 tablespoons of butter in a large skillet over medium heat until it foams and smells nutty, about 60 seconds.

Step 5

Add the diced onion and cook, stirring once every 30 seconds, until it turns translucent and the edges just begin to soften, about 3 minutes.

Step 6

Add the squash slices and stir with a wooden spoon until they are coated with butter and mixed with the onion, about 1 minute.

Step 7

Spread the squash mixture evenly in a 9-by-13-inch baking dish, pressing it down gently with the back of a spoon.

Step 8

Sprinkle 1.5 cups of shredded Cheddar cheese evenly over the squash until the surface is completely covered.

Step 9

Place the remaining 2 tablespoons of butter in a small bowl and microwave on high for 20 seconds until melted.

Step 10

Stir the crushed crackers into the melted butter until they are evenly moistened and resemble wet sand.

Step 11

Sprinkle the cracker mixture in an even layer across the top of the cheese to form a crispy topping.

Step 12

Place the baking dish in the preheated 350°F oven and bake for 25 minutes until the top is golden brown and the squash is fork-tender when pierced at the edge.

Step 13

Remove the casserole from the oven using oven mitts and set it on a heat-safe surface to cool for 5 minutes before serving, so it sets slightly and is easier to scoop.