Name: Skillet Squash Casserole
Total time: 1 h 15 min
Ingredients: 2 tablespoons extra-virgin olive oil; 3 cups thinly sliced onion (3 onions); 1 teaspoon table salt , divided; 2 pounds yellow summer squash , halved lengthwise and sliced ¼ inch thick; 2 garlic cloves , minced; 6 ounces sharp cheddar cheese , shredded (1½ cups); 2 ounces American cheese , chopped (½ cup); 1/2 cup mayonnaise; 4 scallions , sliced thin; 1/2 teaspoon pepper; Pinch cayenne pepper; 30 Ritz crackers , chopped coarse

Why This Recipe Works

The typical combination that makes up squash casserole—mild summer squash, melted cheese, mayonnaise or sour cream, and a crunchy Ritz Cracker topping—sounds great. But yellow squash is, by nature, a watery vegetable, and if you throw it in a casserole dish with salt, which pulls out moisture, it often turns out bland and wet. For a better, more flavorful version, we cooked the squash (along with some onions) in a skillet to drive off moisture and soften the vegetables. Rather than switching to a separate baking dish (why dirty another dish?), we stirred cheese, mayonnaise, and scallions directly into the skillet with the softened squash. We sprinkled crushed Ritz Crackers on top and moved the skillet to the oven to melt the cheese and brown the topping. Using a mix of intense sharp cheddar and creamy, silky American cheese created a rich, smooth sauce. Two peppers, black and cayenne, added just enough heat to contrast the sweet squash.

Before You Begin

The skillet will be full when you add the squash in step 2. This is OK; the squash will shrink as it cooks.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in 12-inch ovensafe skillet over medium-high heat until shimmering. Add onion and ¼ teaspoon salt and cook until onion is lightly browned, about 6 minutes.

Add squash, garlic, and remaining ¾teaspoon salt and cook until any liquid exuded by squash has evaporated and squash is tender, about 10 minutes. Reduce heat to low and stir in cheddar cheese, American cheese, mayonnaise, scallions, pepper, and cayenne until fully combined, about 2 minutes.

Off heat, use rubber spatula to scrape down sides of skillet. Scatter crackers over top. Transfer skillet to oven and bake until bubbling around edges and hot throughout, about 18 minutes. Let cool for 10 minutes. Serve.

to make ahead

At end of step 2, transfer mixture to 8-inch square baking pan and let cool completely. Cover with aluminum foil and refrigerate for up to 24 hours. To serve, keep covered and bake until casserole is heated through, about 20 minutes. Uncover, top with crackers, and continue to bake 15 minutes longer.