Sheet Pan Squash Casserole
Serves: 8
 
Ingredients
  • 2 pounds squash, cut into 1⁄4-inch-thick slices
  • 2⁄3 cup chopped yellow onion
  • 2 teaspoons kosher salt
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups shredded Gruyère cheese
  • 2 sleeves whole buttery round crackers
  • 2⁄3 cup sour cream
  • 2⁄3 cup mayonnaise
  • 1⁄4 cup heavy whipping cream
  • 2 large eggs, lightly beaten
  • 1 teaspoon Cajun seasoning*, divided
  • 1 1⁄2 cups coarsely crushed buttery round crackers
  • 1 tablespoon unsalted butter, melted
  • Garnish: chopped fresh parsley
Instructions
  1. Preheat oven to 350°. Spray a 15x10-inch rimmed baking sheet with cooking spray.
  2. In a large Dutch oven, combine squash, onion, salt, and water to cover; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, about 5 minutes. Drain.
  3. In a medium bowl, stir together Cheddar and Gruyère.
  4. Line bottom of prepared pan with whole crackers, overlapping slightly. Sprinkle with 3 cups cheese mixture.
  5. Bake until cheese is melted, about 5 minutes. Leave oven on.
  6. In another medium bowl, whisk together sour cream, mayonnaise, cream, eggs, and 1⁄2 teaspoon Cajun seasoning. Arrange squash mixture on top of whole crackers. Carefully pour egg mixture over squash mixture. Sprinkle with remaining 1 cup cheese mixture.
  7. In a small bowl, stir together crushed crackers, melted butter, and remaining 1⁄2 teaspoon Cajun seasoning; sprinkle onto casserole.
  8. Bake until center is set, 18 to 20 minutes. Let cool for 10 minutes. Garnish with parsley, if desired.
Notes
*We used Slap Ya Mama Cajun Seasoning.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sheet-pan-squash-casserole/