Recipe Background
Cast your mind back to your favorite memories. Back then, things felt so much more straightforward, right? Back In My Day Bake reminds us that things really were amazing back then, but things are also pretty fantastic now too! This vegetarian casserole uses tender yellow squash as the base for the tangy, creamy, cheesy filling and the crunchy, buttery cracker crumb topping. It feels like the kind of casserole Mom would make and every bite is a nostalgic trip to whatever time and place makes you smile the most. Back In My Day Bake makes the past, present, and future equally tasty!
Cast your mind back to your favorite memories. Back then, things felt so much more straightforward, right? Back In My Day Bake reminds us that things really were amazing back then, but things are also pretty fantastic now too! This vegetarian casserole uses tender yellow squash as the base for the tangy, creamy, cheesy filling and the crunchy, buttery cracker crumb topping. It feels like the kind of casserole Mom would make and every bite is a nostalgic trip to whatever time and place makes you smile the most. Back In My Day Bake makes the past, present, and future equally tasty!
Ingredients
- 6 tablespoons unsalted butter divided
- 3 pounds yellow squash sliced 1/4-inch thick
- 1 medium yellow onion chopped
- 2 teaspoons kosher salt divided
- 2 large eggs lightly beaten
- 1 (8-ounce) container sour cream
- 4 ounces sharp cheddar cheese shredded
- 2 ounces Swiss cheese shredded
- 1/2 cup mayonnaise
- 2 teaspoons fresh thyme chopped
- 1/2 teaspoon black pepper
- 64 round buttery crackers coarsely crushed
- 1 ounce parmesan cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 7x11-inch baking dish.
- Melt 3 tablespoons of the butter in a large skillet over medium-high heat.
- Add the squash, the onion, and 1 teaspoon of the salt to the melted butter.
- Cook the vegetables, stirring often, until the centers of the squash slices are just tender and the liquid has evaporated, about 10 minutes.
- Transfer the mixture to a colander set over a bowl.
- Drain the vegetable mixture for at least 5 minutes, then discard the liquids.
- Stir together the eggs, the sour cream, the cheddar, the Swiss cheese, the mayonnaise, the thyme, the pepper, and the remaining salt in a large bowl.
- Gently fold the squash mixture into the cheese mixture.
- Spoon the mixture into the prepared baking dish.
- In a microwave-safe bowl, melt the remaining butter in the microwave, about 25 seconds.
- Toss the cracker pieces, the melted butter, and the parmesan cheese together until combined.
- Sprinkle the cracker mixture over the bake.
- Bake until golden brown, about 20 minutes.
- Serve.
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