Cheesy Yellow Squash Casserole
A creamy baked squash casserole with cheddar, sour cream, and a buttery cracker topping.
Equipment
- Large skillet
- Colander
- Baking dish
Ingredients
Main Ingredients
- 6 medium yellow squash about 2 pounds, sliced into coins
- 1 medium onion diced
- 1 large egg beaten
- 2 cup shredded cheddar cheese sharp cheddar for more flavor
- 1 cup sour cream Greek yogurt can be used
- 1 cup crushed round buttery crackers divided, half in the filling and half on top
- 3 tbsp unsalted butter melted, divided for the skillet and the topping
- ¼ tsp black pepper
- 1 tsp garlic powder optional
Instructions
Cooking
- Cook. Heat the oven to 350 degrees F. Saute the squash and onion in 1 tablespoon of the butter until tender.
- Drain. Drain well in a colander and mash lightly.
- Mix. Stir in the egg, cheddar, sour cream, half the crushed crackers, garlic powder, and pepper.
- Top. Spread in a buttered baking dish, add the remaining crackers, and drizzle with the rest of the butter.
- Bake. Bake about 30 minutes until golden, bubbly, and 165 F in the center.
Notes
Substitutions: Use zucchini for some of the squash and crushed cornflakes in place of crackers.
Tips: Drain the squash well so the casserole sets.
Storage: Refrigerate up to 3 days or freeze unbaked.
Nutrition does not include the optional garlic powder.