Description

This classic Squash Casserole recipe is a comforting and creamy side dish, featuring tender yellow squash cooked with sweet onions, enriched with sour cream and mayonnaise, and topped with sharp cheddar cheese and buttery crushed crackers for a delightful crunchy finish. Perfect for family dinners or holiday gatherings, it’s an easy-to-make baked casserole bursting with rich, savory flavors.

Ingredients

Scale

Main Ingredients

6 tablespoons unsalted butter (divided: 2 tablespoons for cooking, 4 tablespoons for topping, plus more for greasing the pan)
3 pounds yellow squash, sliced ¼-inch thick
1 medium sweet onion, chopped
2 teaspoons kosher salt (divided)
2 large eggs, beaten
1 cup sour cream
½ cup mayonnaise
8 ounces freshly shredded sharp cheddar cheese (divided)
1 tablespoon chopped fresh chives (plus more for garnish)
½ teaspoon ground black pepper
2 sleeves round buttery crackers, coarsely crushed

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 11×7-inch baking dish thoroughly with butter to prevent sticking and ensure easy serving.
Cook Squash Mix: Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the sliced yellow squash, chopped sweet onion, and 1 teaspoon kosher salt. Cook, stirring occasionally, for about 8-10 minutes until the vegetables are softened but not mushy.
Drain Excess Moisture: Transfer the cooked squash and onion mixture to a colander positioned over the sink and let it drain for 5 minutes. This step helps remove excess liquid to prevent a watery casserole.
Combine Wet Ingredients: In a large mixing bowl, whisk together the beaten eggs, sour cream, mayonnaise, half of the shredded cheddar cheese, chopped fresh chives, the remaining 1 teaspoon kosher salt, and ground black pepper until well blended.
Mix in Squash: Gently fold the drained squash and onion mixture into the creamy egg mixture, ensuring the vegetables are evenly coated without breaking them down too much.
Assemble Casserole: Pour the squash mixture into the prepared baking dish in an even layer. Sprinkle the remaining cheddar cheese evenly over the top of the casserole.
Prepare Topping: In a medium bowl, melt the remaining 4 tablespoons of butter. Stir the coarsely crushed buttery crackers into the melted butter until the crumbs are well coated. Evenly sprinkle this cracker topping over the cheese layer to add a crunchy texture.
Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the filling is heated through, the cheese is melted, and the cracker topping turns golden brown.
Serve: Remove the casserole from the oven and let it cool for 5 minutes. Garnish with extra chopped fresh chives if desired, then serve warm.

Notes

Draining the cooked squash thoroughly is key to preventing a soggy casserole.
You can substitute sharp cheddar with any aged cheese like Gruyère or Monterey Jack for different flavor profiles.
For a spicier version, add a pinch of cayenne pepper or smoked paprika to the egg mixture.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
This recipe can be made ahead and assembled before baking, then refrigerated until ready to cook.