Description
This Deliciously Easy Squash Casserole is a comforting and flavorful dish perfect for family dinners. Featuring tender sautéed yellow squash combined with creamy cheddar, sour cream, and a buttery cracker topping, this casserole is baked to golden perfection and sure to warm your heart and satisfy your taste buds.
Ingredients
Scale
Vegetables
- 4 cups yellow squash, sliced (about 4–5 medium squash)
- 1 small onion, finely chopped
Dairy & Eggs
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 egg, beaten
Seasonings
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Topping
- 1 cup crushed Ritz crackers or buttery breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch or similarly sized baking dish to prepare it for the casserole.
- Sauté the vegetables: In a large skillet over medium heat, sauté the sliced yellow squash and finely chopped onions with a pinch of salt for 8–10 minutes until the vegetables are tender. After cooking, drain any excess liquid to prevent a soggy casserole.
- Mix the casserole ingredients: In a large bowl, combine the cooked squash and onions with shredded cheddar cheese, sour cream, mayonnaise, beaten egg, garlic powder, salt, and pepper. Stir well until all ingredients are fully incorporated.
- Assemble the casserole: Transfer the mixture evenly into the prepared baking dish, smoothing out the top for uniform baking.
- Prepare the topping: In a small bowl, mix the crushed Ritz crackers or buttery breadcrumbs with melted butter until well combined, then sprinkle this mixture evenly over the casserole’s surface.
- Bake the casserole: Place the dish in the preheated oven and bake for 30–35 minutes, or until the topping is golden brown and bubbly, indicating the casserole is cooked through.
- Rest before serving: Remove the casserole from the oven and let it cool for 5 minutes before serving. This resting time helps the casserole set and enhances the flavors.
Notes
- You can substitute the yellow squash with zucchini or a mix of both squash types for a different flavor profile.
- For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Adjust the seasoning to taste, adding extra garlic powder or freshly ground black pepper as preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain the crispy topping.
- Adding a cup of cooked rice or quinoa to the mixture can create a heartier casserole.
