Summertime Cookout Casserole

• servings: 6 servings
• active time: 55 minutes
• total time: 55 minutes

Ingredients

1 tablespoon butter, softened, plus 1 tablespoon butter, melted, divided

4 small yellow squash, sliced

1 small onion, diced

1 red bell pepper, diced

1/2 teaspoon salt

1/4 teaspoon black pepper

2 eggs

1 cup cheddar cheese, grated

1/4 cup sour cream

1/4 cup mayonnaise

3/4 cup butter crackers, roughly chopped

parsley, optional, to taste, chopped, for garnish

Directions

Preheat the oven to 350 degrees F.

Coat an 8-inch square baking dish with cooking spray.

In a large skillet over medium heat, melt 1 tablespoon of the softened butter.

Add the squash slices, the diced onions, and the diced bell peppers and cook, while stirring, for 10 minutes.

Season the vegetable mixture with the salt and the black pepper.

Turn off the stovetop heat.

In a medium bowl, add the eggs, the cheddar cheese, the sour cream, and the mayonnaise and whisk to combine.

Add the vegetable mixture to the egg mixture and stir to combine.

Transfer the egg mixture to the prepared baking dish.

In a small bowl, add the cracker crumbs and the remaining melted butter and toss lightly to combine.

Sprinkle the buttered cracker crumbs on top of the casserole.

Bake until the casserole is set and the topping is golden-brown, about 30-35 minutes.

Serve warm garnished with the parsley.