Food and Recipes Veggies Squash Cheese Cracker-Topped Squash Casserole Be the first to rate & review! "We have a hard time getting our grandson to eat a vegetable. He loves Goldfish crackers, so I came up with this recipe. You can sub any type of crackers," says SL reader Gerri Ellis, of Hazelhurst, MS, whose recipe inspired this dish. We crushed a few crackers and tossed the crumbs with paprika to help the whole fish outline on top stand out. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Hands On Time: 20 mins Total Time: 1 hrs 40 mins Yield: 8 to 10 servings Ingredients 3 pounds yellow squash, chopped 2 pounds zucchini, chopped 1 medium onion, chopped 2 tablespoons kosher salt 1/2 cup sour cream 1/2 cup mayonnaise 1 large egg 1 (8-oz.) block extra-sharp Cheddar cheese, grated 1/2 teaspoon ground black pepper 2 cups fish-shaped Cheddar cheese crackers 2 tablespoons butter, melted Directions Preheat oven to 350°. Place first 3 ingredients in a Dutch oven; add hot water 2 inches above squash-and-onion mixture. Add salt to Dutch oven, and stir to dissolve. Bring mixture to a boil over medium-high heat. Boil 10 minutes or until squash is very tender when pierced with a fork. Drain vegetable mixture well; let stand at room temperature 15 minutes to cool slightly. Stir together sour cream and mayonnaise in a large bowl. Lightly beat egg, and stir into mayonnaise mixture. Gently stir in cheese, pepper, and cooked squash mixture; spoon mixture into a greased (with butter) 13- x 9-inch baking dish. Bake at 350° for 40 minutes or until bubbly. Combine cheese crackers and melted butter, and toss to coat. Arrange over casserole. Bake 10 more minutes. Remove from oven, and let stand 5 minutes before serving. Rate it Print