Directions:
- Preheat your oven to 350°F (175°C).
- In a large pot, add a few inches of water and bring it to a boil. Add the sliced squash and chopped onion. Cook until tender, about 5 minutes, then drain well.
- In a large mixing bowl, combine the cooked squash and onions, shredded cheddar cheese, sour cream, and cream of mushroom soup. Mix until everything is well combined. Season with salt and pepper to taste.
- Pour this mixture into a buttered 9×13-inch baking dish.
- In a separate bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are well-coated.
- Sprinkle the cracker mixture evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Allow it to cool for a few minutes before serving.
Variations & Tips:
- For a healthier twist, consider using Greek yogurt in place of sour cream, and opt for low-sodium condensed mushroom soup.
- You can also add a cup of cooked, diced chicken or ham for a heartier dish, making it suitable as a main course.
- Swap out Ritz crackers for panko breadcrumbs or crushed cornflakes for a different texture in the topping.
- For added flavor, sprinkle in some chopped fresh herbs like parsley or thyme before baking.
