Description
A delicious and creamy squash casserole that’s perfect for any gathering. Made with fresh squash, cheese, and a crunchy topping, this dish is sure to impress!
Ingredients
Scale
- 4 cups yellow squash, sliced
- 1 cup onion, chopped
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 eggs, beaten
- 1 cup crushed crackers (like Ritz)
- 1/4 cup butter, melted
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried thyme (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, sauté the sliced squash and chopped onion over medium heat until tender, about 5-7 minutes. Drain excess liquid.
- In a large mixing bowl, combine the cooked squash and onion with cheddar cheese, sour cream, mayonnaise, beaten eggs, salt, pepper, and garlic powder if using. Mix well.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a separate bowl, combine the crushed crackers with melted butter and thyme if using. Sprinkle this mixture evenly over the squash mixture.
- Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let cool for a few minutes before serving.
Notes
- You can use zucchini or a mix of yellow squash and zucchini for variety.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
- This casserole can be made a day in advance; just cover and refrigerate before baking.
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 6
- Cholesterol: 70
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