Description
Classic Squash Casserole is a comforting and flavorful dish that combines tender yellow squash with a creamy, cheesy filling, topped with a buttery cracker crust. Perfect for potlucks, holidays, or weeknight dinners.
Ingredients
Units
Scale
For the Casserole:
- 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
For the Topping:
- 2 sleeves round butter crackers, such as Ritz, crushed into coarse crumbs
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease a 2-quart baking dish with butter or nonstick spray. Set aside.
- Sauté the Squash: In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the sliced squash, chopped onion, and 1 teaspoon of salt. Cook until liquid releases and evaporates, and squash is tender, about 10 minutes.
- Drain the Squash: Transfer the cooked squash mixture to a colander and let drain for 5 minutes.
- Prepare the Filling: In a bowl, combine the drained squash with beaten eggs, sour cream, cheddar cheese, mayo, remaining salt, and pepper. Stir gently to combine.
- Assemble the Casserole: Transfer the squash mixture to the prepared baking dish. Melt the remaining butter, mix with cracker crumbs, then sprinkle over the top of the squash.
- Bake: Bake the casserole until the top is golden brown, about 20 minutes.
- Serve: Enjoy the Classic Squash Casserole warm as a delightful side dish.
Notes
- This casserole can be easily customized with additional herbs or spices for extra flavor.
- For a lighter version, you can use low-fat sour cream and mayonnaise.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 95mg
