Cheesy Summer Squash Bake

Preheat your oven to the desired temperature of 350 degrees Fahrenheit or 175 degrees Celsius.

Next, take a moment to prepare your cooking vessel by spraying it with non-stick cooking spray or applying a thin layer of oil to prevent the casserole dish from sticking.

In order to cook your squash, fill a saucepan with water and place a steamer insert inside. The water level should be just below the bottom of the steamer. Bring the water to a rolling boil, then carefully add your squash and onion to the steamer. Cover the saucepan with a lid and let it steam for 10-15 minutes, or until your squash is tender enough to mash easily with a fork.

While the squash is cooking, prepare your casserole mixture by whisking together an egg and a dollop of sour cream in the prepared casserole dish. Add your cooked squash, along with some chopped onion and a generous amount of 2/3 the crackers you have on hand. Mix everything together with a fork until it's well combined.

Finally, cover your squash mixture with the remaining 2/3 of the Cheddar cheese and sprinkle some additional crackers on top.

Place your casserole dish in the preheated oven and let it bake for about 30 minutes, or until the cheese is melted and the crackers are lightly toasted.