Recipe Background
It's called this for a reason: Grandkids' Favorite Casserole tends to make kids happy and awaken the inner child in just about anyone. How could it not?! The base is a tender, creamy mixture of sweet summer squash, juicy zucchini, and melty cheese, while on top is a delightful ocean of cheddar cheese crackers swimming in butter. Your tastebuds will cannonball into the flavors of Grandkids' Favorite Casserole; imagine what the grandkids will say! It's going to become their favorite in an instant.
It's called this for a reason: Grandkids' Favorite Casserole tends to make kids happy and awaken the inner child in just about anyone. How could it not?! The base is a tender, creamy mixture of sweet summer squash, juicy zucchini, and melty cheese, while on top is a delightful ocean of cheddar cheese crackers swimming in butter. Your tastebuds will cannonball into the flavors of Grandkids' Favorite Casserole; imagine what the grandkids will say! It's going to become their favorite in an instant.
Ingredients
- 3 pounds yellow squash chopped
- 2 pounds zucchini chopped
- 1 medium onion chopped
- 2 tablespoons kosher salt
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 large egg
- 1 (8-ounce) block extra-sharp cheddar cheese grated
- 1/2 teaspoon ground black pepper
- 2 cups cheddar cheese crackers preferably in fun shapes
- 2 tablespoons butter melted
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish, preferably with butter.
- Add the squash, the zucchini, and the onion and add enough hot water to cover them by about 2 inches.
- Add the salt to the veggies and stir to dissolve.
- Bring the mixture to a boil over medium-high heat.
- Boil the vegetable mixture until the squash is very tender when pierced with a fork, about 10 minutes.
- Drain the vegetable mixture well and let stand at room temperature until cooled slightly, about 15 minutes.
- Stir the sour cream and the mayo together in a large bowl.
- Lightly beat the egg and stir it into the mayo mixture.
- Gently stir the cheese, the pepper, and the cooked squash mixture into the mayo mixture.
- Spoon the mixture into the prepared baking dish.
- Bake until bubbly, about 40 minutes.
- Combine the crackers and the melted butter, tossing to coat.
- Arrange the crackers over the casserole and bake until toasted, about 10 minutes.
- Let stand for 5 minutes.
- Serve.
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