Description
This Deliciously Easy Squash Casserole is a comforting and flavorful dish perfect for any meal. Combining tender sautéed yellow squash and onions with creamy cheddar, sour cream, and mayonnaise, then topped with a buttery cracker crust, this casserole bakes to a golden bubbly perfection that will warm your heart and satisfy your taste buds.
Ingredients
Scale
Main Ingredients
- 4 cups yellow squash, sliced (about 4–5 medium squash)
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 egg, beaten
- 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 and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or a similarly sized casserole dish to ensure the casserole doesn’t stick.
- Sauté squash and onions: In a large skillet over medium heat, sauté the sliced yellow squash and finely chopped onion with a pinch of salt for 8–10 minutes, stirring occasionally until the vegetables are tender. Drain any excess liquid from the pan.
- Mix casserole base: Transfer the cooked squash and onions into a large bowl. Add shredded cheddar cheese, sour cream, mayonnaise, the beaten egg, garlic powder, salt, and pepper. Stir everything together thoroughly to combine all flavors.
- Assemble casserole: Pour and spread the squash mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Prepare topping: In a small bowl, combine crushed Ritz crackers or buttery breadcrumbs with the melted butter. Mix until the crumbs are evenly coated.
- Add topping and bake: Sprinkle the buttery crumb mixture evenly over the surface of the casserole. Place the dish in the preheated oven and bake for 30–35 minutes, or until the topping turns golden brown and the casserole is bubbly around the edges.
- Cool and serve: Remove the casserole from the oven and let it cool for about 5 minutes before serving. This allows it to set and makes serving easier.
Notes
- You can substitute the yellow squash with zucchini if desired.
- For a crunchier topping, use fresh buttery crackers rather than pre-packed breadcrumbs.
- Feel free to add herbs like thyme or parsley for added flavor.
- Make sure to drain excess liquid after sautéing to prevent a soggy casserole.
- This casserole reheats well and tastes great as leftovers.