Description
A comforting Southern-style squash casserole featuring tender yellow squash and onions combined with creamy sour cream, cheddar, and Parmesan cheeses, topped with a buttery, crunchy cracker crust and baked to golden perfection. This dish makes a delicious side for any family meal.
Ingredients
Scale
Squash Mixture
- 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
- 1/4 cup grated Parmesan cheese (of the 1/2 cup total)
Cracker Topping
- 1 cup butter crackers (such as Ritz), finely crushed (about 25 crackers)
- 3 tablespoons butter, melted
- 1/4 cup grated Parmesan cheese (remaining from the 1/2 cup total)
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 to avoid a soggy casserole.
- Prepare Squash Mixture: In a large bowl, combine the drained squash and onions with garlic powder, salt, black pepper, sour cream, beaten egg, shredded cheddar cheese, and 1/4 cup grated Parmesan cheese. Stir until all ingredients are well combined.
- Prepare Cracker Topping: Melt the remaining 3 tablespoons of butter. In a small bowl, mix the melted butter with the finely crushed crackers and the remaining 1/4 cup Parmesan cheese to create a crunchy topping for the casserole.
- Assemble and Bake: Scrape the squash mixture into a 1.5-quart baking dish (such as an 8×8 inch dish). Evenly sprinkle the cracker topping over the top to create a golden, crispy crust once baked.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 25 minutes, or until the topping is golden and the casserole is bubbly. Let cool slightly before serving.
Notes
- Ensure to press out as much moisture as possible from the cooked squash to prevent the casserole from becoming watery.
- Use fresh yellow squash for best flavor; zucchini can be substituted if desired.
- For a sharper cheese flavor, substitute some cheddar with sharp white cheddar or pepper jack.
- This casserole can be prepared a day ahead; assemble and refrigerate before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
