Ingredients:

  • 2 pounds (900g) yellow squash, thinly sliced
  • 1 cup (150g) frozen corn kernels, thawed (or fresh kernels from 2 ears of corn)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) sour cream
  • 1 cup (120g) shredded cheddar cheese
  • 1/2 cup (60g) shredded Monterey Jack cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 sleeve (about 40) buttery round crackers, crushed (like Ritz, or even a gluten-free alternative)
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add sliced yellow squash and corn to the skillet. Cook until squash is slightly tender, about 8-10 minutes. Season with salt, pepper, and garlic powder. Remove from heat.
  4. In a large mixing bowl, combine sour cream, cheddar cheese, Monterey Jack cheese, eggs, and milk.
  5. Add the sautéed vegetables to the cheese mixture and stir to combine. Pour the mixture into the prepared baking dish.
  6. In a small bowl, combine crushed crackers and melted butter.
  7. Sprinkle the cracker mixture evenly over the casserole. Bake for 35-40 minutes, or until golden brown and bubbly.
  8. Let the casserole cool for a few minutes before serving. This helps it set up a bit.