1-Getting started: with this Southern Squash Casserole is straightforward and fun, beginning with preheating your oven to 350°F (175°C) and greasing a 1.5-quart baking dish to avoid any sticking issues. First, melt 1 tablespoon of the butter in a large pan over medium heat and add the diced onion, sautéing it for 7-8 minutes until it’s soft and translucent. This step builds a sweet base that ties the whole dish together.

2-Next, add the sliced squash and cook for 10-12 minutes, stirring frequently to release moisture and soften the slices without making them mushy. After cooking, drain the squash and onions in a colander lined with a towel for at least 5 minutes, pressing out extra moisture to keep the casserole from turning watery it’s a simple trick that makes a big difference. In a large bowl, mix the drained veggies with garlic powder, salt, black pepper, sour cream, the beaten egg, shredded cheddar cheese, and ¼ cup of the Parmesan cheese for a creamy blend.

3-Now, melt the remaining 3 tablespoons of butter and stir it together with the crushed crackers and the rest of the Parmesan cheese to create a crunchy topping. Spread the squash mixture evenly into your prepared baking dish, then sprinkle the cracker topping over it. Finally, bake at 350 degrees Fahrenheit for 25 minutes until the top turns golden brown, and let it cool slightly before serving. For more tips on handling watery veggies, remember to stir frequently during cooking as noted in our guide.