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Yellow Squash Casserole Recipe

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4.1 from 41 reviews

This comforting Yellow Squash Casserole is a creamy, cheesy side dish perfect for any meal. Featuring tender sautéed yellow squash and onions, blended with eggs, sour cream, and sharp cheddar cheese, then topped with a buttery cracker crust and baked to golden perfection. It’s an easy, crowd-pleasing casserole that highlights the natural sweetness of yellow squash in a rich and satisfying way.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 3 tablespoons unsalted butter (divided)
  • 2 lbs yellow squash (about 6 medium), sliced into ¼-inch rounds
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs, beaten
  • ½ cup sour cream
  • 1½ cups shredded sharp cheddar cheese (divided)
  • ½ cup grated Parmesan cheese
  • 1½ cups crushed buttery round crackers (about 1 sleeve Ritz)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F and position a rack in the middle. Grease a 9×13-inch baking dish to prevent sticking.
  2. Sauté Squash and Onion: Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the sliced yellow squash and diced onion, cooking while stirring occasionally until the vegetables are soft and the pan looks wet, about 10 to 12 minutes. Transfer to a colander and press firmly with a spoon to remove excess liquid.
  3. Cook with Garlic and Seasonings: Return the drained squash and onion to the skillet. Add the minced garlic, kosher salt, and black pepper. Cook for 1 more minute to combine flavors, then allow to cool for 5 minutes to prevent the eggs from scrambling in the next step.
  4. Mix in Dairy and Eggs: Stir in the beaten eggs, sour cream, 1 cup of shredded cheddar cheese, and the grated Parmesan until well combined. Spread this mixture evenly into the prepared baking dish, then sprinkle the remaining ½ cup cheddar cheese over the top.
  5. Prepare Topping: Melt the remaining 2 tablespoons of butter. Toss the crushed buttery crackers in the melted butter until evenly coated, then scatter over the top of the casserole.
  6. Bake and Rest: Bake the casserole for 30 to 35 minutes until the top is golden and the center is set with a slight wobble. Test doneness by inserting a knife in the center; it should come out mostly clean. Let the casserole rest for 10 minutes before serving to allow it to set completely.

Notes

  • Pressing out the liquid from the cooked squash and onion helps prevent a soggy casserole.
  • Allow the mixture to cool before adding eggs to stop them from scrambling.
  • Use buttery crackers for a richer topping; Ritz crackers work perfectly.
  • Letting the casserole rest after baking ensures cleaner slices and better texture.
  • This dish pairs well with roasted meats or can be served as a vegetarian main with a side salad.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/yellow-squash-casserole-recipe/