4 cups yellow squash, sliced

1.5 cups cheddar cheese, shredded

0.75 cups sour cream

0.5 cup mayonnaise

0.5 cup butter, melted

1 cup Ritz crackers, crushed

1 medium onion, diced

1 tsp salt

0.5 tsp ground black pepper

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Preheat oven to 350°F (175°C).
In a large saucepan, cook sliced squash and diced onion in lightly salted boiling water for 5 minutes. Drain well.
In a mixing bowl, combine cheddar cheese, sour cream, mayonnaise, and melted butter.
Add the cooked squash and onion to the cheese mixture and gently stir to combine.
Spread mixture evenly in a greased 9×13 inch baking dish.
Top with crushed Ritz crackers.
Bake for 30 minutes, or until the top is golden brown.

For extra flavor, add fresh herbs like thyme or parsley.

Swap Ritz crackers with panko breadcrumbs for a different texture.

Add cooked chicken for a heartier version.

Drain squash and onions thoroughly to prevent a watery casserole.

Store leftovers in an airtight container in the fridge for up to 4 days.