Squash Casserole
A creamy, cheesy casserole made primarily from yellow squash, perfect for summer gatherings and a favorite among picky eaters.
Ingredients
Main Ingredients
- 6 pieces yellow squash, sliced into coins Size may vary
- 1 medium onion, diced Can use yellow or white onion
- 1 egg, beaten Acts as a binder
- 2 cups shredded cheddar cheese Can use sharp cheddar for more flavor
- 1 cup sour cream Can substitute with Greek yogurt
- 1 cup crushed crackers Ritz or any preferred brand for the topping
- 3 tablespoons butter, melted For dotting on top
- to taste salt and pepper Add according to preference
- 1 teaspoon garlic powder Optional, for added flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Slice the yellow squash into coins and dice the onion.
- In a skillet, cook the squash and diced onion together until tender.
- Once cooked, drain the squash mixture in a colander and mash it slightly.
- In a bowl, combine the mashed squash with the beaten egg, shredded cheddar cheese, sour cream, crushed crackers, and seasonings (salt, pepper, and garlic powder if using).
Assembly
- Spread the mixture into a buttered baking dish.
- Top with more crushed crackers and dot with melted butter.
Baking
- Bake in the preheated oven for about 30 minutes, or until the top is golden and bubbly.
Notes
This casserole can be made ahead of time and stored in the fridge for up to two days. Freezing is possible before baking, but the texture may change slightly. Serve with grilled meats or as a side dish during holidays.