Description
This Old-School Squash Casserole is a cherished Southern classic featuring tender yellow squash and onions cooked to perfection, mixed with a creamy combination of eggs, sour cream, and cheeses, and topped with a buttery, crispy cracker crust. It’s a deliciously comforting, creamy, and cheesy side dish perfect for family dinners or holiday gatherings.
Ingredients
Main Ingredients
- 6 Tbsp. unsalted butter, divided
- 3 lbs. yellow squash, sliced 1/4-inch thick (from 5 medium squash)
- 1 medium-size yellow onion, chopped (about 1 1/2 cups)
- 2 tsp. kosher salt, divided
- 2 large eggs, lightly beaten
- 1 (8-oz.) container sour cream
- 4 oz. sharp Cheddar cheese, shredded (about 1 cup)
- 2 oz. Swiss cheese, shredded (about 1/2 cup)
- 1/2 cup mayonnaise
- 2 tsp. chopped fresh thyme
- 1/2 tsp. black pepper
Topping
- 2 sleeves round buttery crackers (such as Ritz), coarsely crushed
- 1 oz. Parmesan cheese, shredded (about 1/4 cup)
Instructions
- Prepare oven and baking dish: Preheat oven to 350°F. Lightly grease an 11- x 7-inch (2-quart) baking dish with cooking spray to prevent the casserole from sticking.
- Cook squash: In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the sliced yellow squash, chopped onion, and 1 teaspoon of kosher salt. Cook while stirring often until the squash is just tender in the center and most of the liquid has evaporated, about 10 minutes.
- Drain liquid: Transfer the cooked squash and onion mixture to a colander placed over a bowl. Let it drain for 5 minutes to remove excess moisture; discard the collected liquid to avoid a watery casserole.
- Stir together casserole filling: In a large mixing bowl, whisk together the lightly beaten eggs, sour cream, shredded Cheddar and Swiss cheeses, mayonnaise, chopped fresh thyme, black pepper, and the remaining 1 teaspoon kosher salt. Gently fold in the drained squash mixture until evenly combined.
- Spoon casserole filling into baking dish: Transfer the prepared mixture into the greased baking dish, spreading it out evenly.
- Make cracker topping: Microwave the remaining 3 tablespoons of butter in a microwave-safe bowl on HIGH for about 25 seconds or until melted. Toss the coarsely crushed buttery crackers with the shredded Parmesan cheese and melted butter until well coated.
- Sprinkle topping over casserole: Evenly spread the cracker topping over the casserole filling in the baking dish.
- Bake and serve: Bake in the preheated 350°F oven until the topping is golden brown and crispy, about 20 minutes. Remove from the oven and let the casserole rest for a few minutes before serving.
Notes
- Ensure to drain the cooked squash well before combining it with the creamy mixture to prevent a watery casserole.
- Use freshly crushed buttery crackers like Ritz for the best topping texture and flavor.
- This casserole can be made a day ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
- For a vegetarian version, confirm that cheeses and mayonnaise contain no animal-derived rennet or gelatin.
- To add a bit of spice, consider adding a pinch of cayenne pepper or smoked paprika to the filling mixture.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
