Ingredients:

  • 2 lbs yellow summer squash, sliced into 1/4 inch rounds
  • 1 small yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 1 can (10.5 oz) cream of chicken soup
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2 large eggs, beaten
  • 1 cup sharp cheddar cheese, divided
  • 1 sleeve (1.5 oz) Ritz crackers, crushed
  • 4 tbsp unsalted butter, melted

Instructions:

  1. Melt 2 tbsp of butter in a large skillet over medium heat. Add the diced onions and sliced squash. Cook, stirring occasionally, for 10–12 minutes until the squash is tender and most of the liquid has evaporated. Drain in a colander if any liquid remains.
  2. In a large mixing bowl, whisk together the softened cream cheese, sour cream, and cream of chicken soup until smooth. Beat in the eggs one at a time until fully emulsified.
  3. Stir in half of the cheddar cheese (1/2 cup) and the drained squash mixture. Fold gently to avoid mashing the squash.
  4. Preheat your oven to 350°F (175°C). Pour the squash mixture into a greased 9x9 inch baking dish.
  5. In a small bowl, toss the crushed Ritz crackers with the melted butter and the remaining cheddar cheese. Sprinkle evenly over the top.
  6. Bake for 25 minutes until the topping is golden brown and the filling is set.