Description
This Classic Squash Casserole is the perfect comforting side dish featuring tender yellow squash baked with sharp cheddar cheese, sour cream, and a buttery cracker crumb topping. It's a creamy, cheesy casserole that is easy to prepare and ideal for family dinners or potlucks. The casserole is baked until golden brown, offering a delicious blend of textures and flavors in every bite.
Ingredients
Squash Mixture
- 6 tablespoons unsalted butter, divided
- 3 lbs yellow squash, sliced 1/4-inch thick
- 1 sweet onion, chopped
- 2 teaspoons kosher salt, divided
- 2 large eggs, lightly beaten
- 1 cup sour cream
- 1 1/2 cups sharp cheddar cheese, grated
- 1/2 cup mayonnaise
- 1/2 teaspoon black pepper
Topping
- 2 sleeves round butter crackers (such as Ritz), crushed into coarse crumbs
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and grease a 2-quart baking dish with butter or nonstick spray. Set aside to get ready for assembling the casserole.
- Cook Squash and Onion: In a large skillet over medium-high heat, melt half of the butter (3 tablespoons). Add the sliced yellow squash, chopped onion, and about 1 teaspoon of kosher salt. Cook while stirring frequently for about 10 minutes, until the squash releases its liquid, which then evaporates, and the squash becomes just tender.
- Drain the Squash: Transfer the cooked squash mixture to a colander and let it drain for 5 minutes to remove excess moisture, which will help prevent the casserole from becoming watery.
- Combine Ingredients: In a large mixing bowl, transfer the drained squash. Add the lightly beaten eggs, sour cream, grated sharp cheddar cheese, mayonnaise, the remaining teaspoon of kosher salt, and black pepper. Gently stir the mixture until everything is well combined without mashing the squash.
- Assemble Casserole: Pour the squash mixture into the prepared baking dish, spreading it evenly. Melt the remaining 3 tablespoons of butter and toss with the crushed butter crackers until coated. Sprinkle this topping evenly over the squash mixture.
- Bake: Place the casserole in the preheated oven and bake for about 20 minutes, or until the cracker topping is golden brown and crispy. Remove from oven and let cool slightly before serving.
- Serve and Enjoy: Serve the casserole warm as a delicious vegetarian side dish that complements a variety of main courses.
Notes
- For a gluten-free version, substitute gluten-free crackers for the butter crackers.
- Make sure to drain the cooked squash thoroughly to avoid a runny casserole.
- Sharp cheddar cheese adds a nice tang; feel free to adjust the cheese type to your preference.
- This casserole can be prepared ahead and baked just before serving for convenience.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
