1-Getting started: Getting started with this Southern squash casserole recipe is straightforward and fun. Begin by preheating your oven to 350°F (175°C) and greasing a 1.5-quart baking dish for even cooking. Wash the yellow squash thoroughly but don’t peel it, as the skin helps hold its shape and adds nice texture.

2-Follow these steps to build the dish: First, in a large pan, melt 1 tablespoon of the butter over medium heat and sauté the ½ cup of diced onion for 7 to 8 minutes until soft and translucent. This step adds depth and prevents the casserole from tasting bland.

3-Next: add the 2 pounds of sliced yellow squash to the pan and cook for 10 to 12 minutes. Stir frequently to release moisture and avoid browning, which keeps the texture just right. After cooking, drain the squash and onions in a colander lined with a towel for at least 5 minutes, pressing out extra moisture to avoid a watery result.

4-Then, in a bowl, mix the drained squash and onions with ½ teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon black pepper, ½ cup sour cream, 1 large beaten egg, 1 cup shredded cheddar cheese, and ¼ cup of the grated Parmesan cheese. This blend creates the creamy base that’s so satisfying. Now, melt the remaining 3 tablespoons of butter and stir it with the 1 cup crushed butter crackers and the remaining ¼ cup grated Parmesan cheese for the topping.

5-Transfer the squash mixture to your prepared baking dish and sprinkle the cracker mixture evenly on top. Bake at 350 degrees Fahrenheit for 25 minutes until it’s golden brown and bubbly. Let it cool for a few minutes before serving to let the flavors settle. With prep time of 30 minutes, cook time of 25 minutes, and total time of 55 minutes, it’s a quick win for any meal.