Description
This squash casserole is the ultimate comfort food—creamy, cheesy, and topped with a golden, buttery cracker crust. It’s the kind of dish that brings back memories of family dinners, potlucks, and summer gardens. With tender yellow squash, sautéed onions, and a rich, savory filling, this recipe is easy to make and even easier to love. Whether you’re serving it as a side for Thanksgiving, a summer barbecue, or a cozy weeknight dinner, this casserole never fails to deliver flavor and warmth.
Ingredients
- 5–6 cups sliced yellow squash
- 1 small yellow onion, chopped
- 2 tablespoons butter
- 1–2 cloves garlic, minced (optional)
- 2 large eggs, beaten
- ½ cup mayonnaise or sour cream
- 1 ½ cups shredded cheddar cheese
- Salt and black pepper, to taste
- 1 sleeve Ritz crackers, crushed
- 2 tablespoons melted butter
- Fresh herbs for garnish (optional)
Instructions
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Preheat oven to 350°F and grease a 9×13-inch baking dish.
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Sauté onions in butter over medium heat for 3 minutes. Add squash and cook until just tender (8–10 minutes). Add garlic if using.
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Drain cooked squash mixture well.
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In a large bowl, mix eggs, mayo or sour cream, cheese, salt, and pepper. Fold in squash mixture.
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Transfer to baking dish and smooth the top.
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Mix crushed crackers with melted butter. Sprinkle over casserole.
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Bake for 30–35 minutes until golden and bubbly.
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Cool slightly, garnish if desired, and serve warm.
Notes
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Don’t skip draining the squash—it ensures the casserole isn’t watery.
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Mix cheeses for more flavor depth (cheddar + Parmesan).
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For extra crunch, toast the crackers before topping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 scoop (~200g)
- Calories: 285