4 1/2 lbs squash, cut into cubes

1 cup onion, chopped

1 1/2 cups cheddar cheese, shredded

10.5 oz sour cream

2 tbsp mayonnaise

1 egg, beaten

30 Ritz crackers, crushed

1/2 cup unsalted butter, melted

Salt, to taste

Pepper, to taste

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Preheat the oven to 350°F (175°C).
Cook the squash and onion until tender by boiling or sautéing, then drain thoroughly.
In a bowl, combine cheddar cheese, sour cream, mayonnaise, and beaten egg. Season with salt and pepper.
Mix the cheese mixture with the cooked squash and onion, then transfer to a casserole dish.
Bake for 20 minutes, until bubbling.
Meanwhile, combine crushed Ritz crackers with melted butter.
Sprinkle the cracker mixture evenly over the casserole.
Return to the oven and bake for an additional 15 minutes, until the topping is golden brown.

Drain squash well to avoid a watery casserole.

Prepare ahead by assembling without topping, refrigerate, then add crackers before baking.

Can be frozen without topping; add topping after thawing and reheating.

Variations include adding garlic powder, paprika, parmesan, or using zucchini.

Swap Ritz crackers with panko breadcrumbs or cornflakes for a different crunch.

Greek yogurt can replace sour cream for a lighter option.