Mama's Summer Squash Casserole

What You'll Need

• 8 yellow summer squash, thinly sliced
• one small yellow onion, thinly sliced
• one egg, lightly beaten
• one cup low-fat sour cream
• one sleeve buttery round crackers (such as Ritz®), crushed, divided
• tow cups shredded sharp Cheddar cheese, divided

How to Make It

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 1-quart casserole dish.
3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
4. Bring water to a boil.
5. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
6. Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese.
7. Stir with a fork.
8. Cover the squash mixture with remaining Cheddar cheese and crackers.
9. Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.