Description
This Old-School Squash Casserole is a creamy, cheesy, and buttery Southern favorite, topped with a golden, crispy cracker crust. Perfect for potlucks, holiday gatherings, or as a comforting side dish for any meal.
Ingredients
Scale
Main Ingredients:
- 4 cups yellow squash, thinly sliced
- ½ cup chopped onion
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 large eggs, beaten
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
Topping Ingredients:
- 1 cup crushed Ritz crackers or Panko breadcrumbs
- 2 tablespoons melted butter
Instructions
-
Prepare the Squash
- Preheat oven to 350°F (175°C).
- Wash and slice yellow squash into thin rounds.
- Sprinkle lightly with salt and let sit for 10 minutes to draw out excess moisture.
- Pat dry with a paper towel.
-
Sauté the Vegetables
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add sliced squash and chopped onions, cooking for 8-10 minutes until tender.
- Drain any excess liquid to prevent a watery casserole.
-
Mix the Casserole Base
- In a large mixing bowl, whisk together eggs, sour cream, shredded cheddar, salt, pepper, and garlic powder.
- Fold in the sautéed squash and onions.
-
Assemble the Casserole
- Grease a 9×13-inch baking dish.
- Pour the squash mixture evenly into the dish.
-
Add the Topping
- In a small bowl, mix crushed crackers or breadcrumbs with melted butter.
- Sprinkle evenly over the casserole.
-
Bake to Perfection
- Place in the oven and bake for 30-35 minutes, until the top is golden brown and crispy.
- Let rest for 5-10 minutes before serving.
Notes
- For a crunchier topping: Broil for the last 2-3 minutes of baking.
- For a healthier version: Use whole wheat breadcrumbs and swap sour cream for Greek yogurt.
- To prevent a watery casserole: Drain squash well before mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern