Squash Casserole

Creamy, cheesy, and downright gorgeous, this casserole is magnificent as a stand-alone dish or as a comforting side. Vibrant yellow squash in a rich, cheesy sauce is exceptionally delicious. Covered with a buttery, crunchy topping, it's far from your ordinary casserole!

Course Sides

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 285kcal

Author Imma

Ingredients

3 tablespoons (42g) unsalted butter
1 medium onion, chopped
2 teaspoons (10g) garlic, minced
2 teaspoons (1.6g) fresh thyme, chopped
3 pounds (1.3k) yellow squash (or zucchini)
Salt and pepper to taste
2 large eggs, lightly beaten
4 ounces (113g) sour cream
4 ounces (113g) mayonnaise
8 ounces (113g) sharp cheddar cheese, shredded

Topping

2 sleeves round buttery crackers, crushed (I used Ritz)
1-2 tablespoons (14-28g) butter

Instructions

Preheat oven to 350℉/177℃. Lightly grease an 8- or 9-inch square baking pan or casserole dish and set aside.
Melt butter in a large skillet over medium-high heat. Add the onions, garlic, and thyme. Sauté for about a minute until the onions are soft and translucent.
Then add squash, season with salt and pepper, and cook, stirring frequently, until the vegetable softens and liquid is released, about 8-10 minutes. Remove from heat and drain out any extra liquid.
In a medium mixing bowl, stir together eggs, sour cream, and mayonnaise until fully combined. Stir the egg mixture into the squash mixture, add the cheese, and mix to coat the squash.
Transfer the squash mixture to the prepared baking pan.
In another small bowl, toss together crushed crackers and butter. Sprinkle buttered cracker crumbs over the top of the squash.
Bake at 350℉/177℃ for 20-25 minutes (uncovered) until the casserole is set and the topping is lightly browned. Serve hot.

Notes

You can replace yellow squash with zucchini or use a combination of both, but it may not be as sweet as yellow squash.
No need to peel yellow squash. You can eat its entirety – skin, seeds, flesh, and even its flowers.
Never brush them to clean as you would potatoes because the skin is too tender. Just clean it in cool running water before using it. Rub any dirt spots on its skin using your thumb or with a damp cloth.
Remove as much liquid as possible when cooking yellow squash to prevent a watery casserole.
Don’t overcook the squash to avoid a mushy casserole.
You may replace Ritz with any crackers you have; cornflakes, potato chips, panko breadcrumbs, or crumbled croutons all work great.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition