Summer Squash Casserole with Sour Cream

Instructions:

1. Melt 3 tbsp of butter in a large skillet over medium heat. Add the diced onion and sliced yellow squash.
2. Cook, stirring occasionally, for 8–10 minutes until the squash is tender, translucent, and the released liquid has mostly evaporated.
3. Remove from heat and let the vegetables cool for 5 minutes.
4. In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, softened cream cheese, and beaten egg until smooth.
5. Stir in the garlic powder, salt, and pepper.
6. Gently fold the sautéed squash and onions into the cream mixture until evenly coated.
7. Pour the mixture into a 9x9 inch baking dish and spread level with a spatula.
8. Sprinkle the shredded cheddar cheese evenly over the top of the squash.
9. Toss the crushed crackers with melted butter in a small bowl and sprinkle the mixture over the cheese.
10. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes until the edges are bubbling and the topping is deep golden brown.