Southern Squash Casserole with Ritz Crackers

Prep your baking dish. Preheat the oven to 350°F and spray an 8x8-inch baking dish with non-stick cooking spray.

Sauté the squash. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced squash, diced onion, and all the seasonings. Sauté for about 10 minutes until the squash is softened and easily pierced with a fork but still holds its shape.

Drain thoroughly. Transfer the cooked squash mixture to a colander and let it drain for at least 10 full minutes. Give the colander a gentle shake once or twice to help move the liquid along. You can also lightly press the squash with the back of a spoon.

Make the creamy filling. In a large mixing bowl, whisk together the sour cream, mayonnaise, and eggs until smooth. Stir in 1 cup of shredded cheddar and ¼ cup of parmesan.

Combine and transfer. Fold the drained squash mixture into the creamy filling until everything is evenly combined. Transfer to your prepared baking dish.

Make the cracker topping. Melt the remaining 2 tablespoons of butter in a bowl. Stir in the crushed Ritz crackers and 2 tablespoons of parmesan and toss to coat evenly. Sprinkle the mixture over the top of the casserole right before baking.

Bake. Bake at 350°F for 25 minutes. The casserole should be hot and bubbly around the edges, with a set, creamy center and a golden-brown topping. If you want the topping a little toastier, broil it for 1 to 2 minutes at the end.

Rest before serving. Let the casserole sit for 5 to 10 minutes before scooping. This gives the filling time to set slightly and makes it easier to serve.