Description
A classic Southern side dish, this creamy and cheesy squash casserole is filled with tender squash, sautéed onions, and a buttery cracker topping that will have everyone coming back for seconds!
Ingredients
Scale
- 2 pounds yellow squash, sliced 1/4 inch thick (about 5 medium-sized squash)
- 1/4 cup butter, divided
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1 large egg, beaten
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 cup butter crackers (such as Ritz), finely crushed (about 25 crackers)
Instructions
-
Sauté Onions and Squash:
- In a large pan over medium heat, melt 1 tablespoon of butter. Add the diced onion and sauté for 7-8 minutes until soft and translucent.
- Add the sliced squash and cook for 10-12 minutes, stirring frequently until the squash is soft and releases moisture.
-
Drain Excess Moisture:
- Place a towel in a colander to prevent the squash from slipping through. Transfer the cooked squash and onions into the towel-lined colander.
- Let it drain for at least 5 minutes, pressing out any extra moisture.
-
Prepare Squash Mixture:
- In a large bowl, combine the drained squash and onions, garlic powder, salt, black pepper, sour cream, beaten egg, cheddar cheese, and 1/4 cup of the Parmesan cheese.
- Stir until well combined.
-
Prepare Cracker Topping:
- Melt the remaining 3 tablespoons of butter. In a small bowl, mix the melted butter, crushed crackers, and remaining 1/4 cup Parmesan cheese.
-
Assemble and Bake:
- Scrape the squash mixture into a 1.5-quart baking dish (8×8 inches or similar). Sprinkle the cracker topping evenly over the top.
-
Bake:
- Preheat your oven to 350°F. Bake the casserole for 25 minutes, or until golden and bubbly.
Notes
- For a creamier texture, you can add an extra tablespoon of sour cream or use cream cheese instead of sour cream.
- If you prefer a more pronounced cracker topping, increase the number of crackers.
- Make ahead: Prepare the casserole and refrigerate it before baking. When ready, bake at 350°F for 30-35 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 250kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg