Q’s Cakes Squash Casserole
By Quinetta HallJUMP TO RECIPE
Prep time: 20
Cook time: 25 minutes
Servings: 8 to 10
- 1 cup heavy cream
- 8 ounces sour cream
- 2 whole yellow squash
- ½ cup diced onion
- 2 eggs
- 1 cup buttery crackers, reserving half for topping
- ½ stick butter, melted
- 1 stick butter, melted, for topping
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup Parmesan cheese, reserving half for topping
- 1 cup gouda cheese, reserving half for topping
Preheat oven to 325˚F.
Cook squash and onion in boiling water for 5 minutes, then drain all water out of the squash.
Mix all ingredients together, except for the 1 stick melted butter, then pour into a prepared casserole dish. Mix together the stick of melted butter and reserved crackers for the topping and sprinkle on top.
Bake for 25 minutes, adding the remaining cheese in the last 5 minutes.