Description
A creamy, cheesy Southern-style squash casserole featuring tender yellow squash, savory onions, and a buttery cracker topping. Perfect for family dinners, potlucks, or holiday gatherings.
Ingredients
- 4 cups yellow squash, sliced (about 1–1.5 lbs)
- 1 small onion, finely chopped
- 2 tablespoons butter
- 2 large eggs, lightly beaten
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sleeve buttery crackers (such as Ritz), crushed (about 1 1/2 cups)
- 1/4 cup grated Parmesan cheese
- 4 tablespoons melted butter
Instructions
- Bring a large pot of salted water to a boil, add the sliced squash, and cook for 5–7 minutes until tender. Drain and press out excess moisture.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- In a large mixing bowl, combine cooked squash, sautéed onions, beaten eggs, cheddar cheese, sour cream, mayonnaise, salt, and pepper. Mix until evenly combined.
- In a separate bowl, mix crushed crackers, Parmesan cheese, and melted butter until evenly coated.
- Preheat oven to 350°F (175°C). Transfer squash mixture into a greased 9×13-inch baking dish and spread evenly. Sprinkle cracker topping on top.
- Bake for 30 minutes covered with foil, then uncover and bake for an additional 15–20 minutes until golden and bubbly.
Notes
- Drain squash thoroughly to avoid a watery casserole.
- Assemble ahead and refrigerate; add topping just before baking.
- Can be frozen without topping; add topping after thawing and before baking.
- Zucchini can be used as a substitute or in combination with yellow squash.
- Serve with grilled meats, salads, or roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg
