Squash Casserole with Potato Chip Crust
Ingredients
- 2 tablespoons salted butter, plus more for greasing pan
- 5 large (about 3 3/4 pounds total) yellow squash (preferably crookneck squash), trimmed and sliced into rounds
- 1 large yellow onion, chopped
- 1 1/2 cups chicken broth, plus more as needed
- Kosher salt
- Black pepper
- 1 large egg, lightly beaten
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 6 cups potato chips (from 1 [8-ounces] bag), crushed
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