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Old-School Squash Casserole Recipe

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3.9 from 2 reviews

  • Author: Lea
  • Total Time: 45 minutes
  • Yield: 8 servings

Description

This Old-School Squash Casserole is a comforting Southern-style dish featuring tender yellow squash cooked with onions, combined with creamy cheeses, sour cream, and a herb-infused dressing. It’s topped with a buttery, cheesy cracker crust and baked to a golden perfection, making it an ideal side for family dinners or holiday meals.

Ingredients

Vegetables

  • 3 lbs. yellow squash, sliced 1/4-inch thick (from 5 medium squash)
  • 1 medium-size yellow onion, chopped (about 1 1/2 cups)

Dairy & Eggs

  • 6 Tbsp. unsalted butter, 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 oz. Parmesan cheese, shredded (about 1/4 cup)

Other

  • 2 tsp. kosher salt, divided
  • 1/2 cup mayonnaise
  • 2 tsp. chopped fresh thyme
  • 1/2 tsp. black pepper
  • 2 sleeves round buttery crackers (such as Ritz), coarsely crushed

Instructions

  1. Prepare oven and baking dish. Preheat your oven to 350°F (175°C). Lightly grease an 11- x 7-inch (2 quart) baking dish with cooking spray to prevent sticking and ensure easy cleanup.
  2. Cook squash. In a large skillet over medium-high heat, melt 3 tablespoons of unsalted butter. Add the sliced yellow squash, chopped onion, and 1 teaspoon of kosher salt. Cook the mixture, stirring frequently, until the squash is just tender and most of the liquid has evaporated, about 10 minutes.
  3. Drain liquid. Pour the cooked squash and onion mixture into a colander set over a bowl and let it drain for 5 minutes. Discard any liquid collected to avoid a watery casserole.
  4. Stir together casserole filling. In a large bowl, whisk together the lightly beaten eggs, sour cream, shredded sharp Cheddar, shredded Swiss cheese, mayonnaise, chopped fresh thyme, black pepper, and the remaining 1 teaspoon of kosher salt. Gently fold in the drained squash and onion mixture to combine everything evenly.
  5. Spoon casserole filling into baking dish. Transfer the combined mixture into the prepared baking dish and spread it evenly.
  6. Make cracker topping. Place the remaining 3 tablespoons of butter in a medium microwavable bowl and melt on HIGH for about 25 seconds. In a separate bowl, combine the coarsely crushed buttery crackers, shredded Parmesan cheese, and the melted butter, tossing until the crumbs are well coated.
  7. Sprinkle topping over casserole. Evenly distribute the cracker topping over the surface of the casserole filling in the baking dish.
  8. Bake and serve. Place the baking dish in the preheated oven and bake for about 20 minutes, or until the topping is golden brown and crispy. Remove from oven and let it cool slightly before serving. Enjoy this rich, cheesy, and comforting squash casserole warm.

Notes

  • You can substitute mayonnaise with Greek yogurt for a lighter version.
  • Fresh thyme can be replaced with dried thyme; use 1 teaspoon if using dried.
  • For a gluten-free version, choose gluten-free crackers and ensure all other ingredients are gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
  • If you prefer a crispier topping, broil the casserole for the last 1-2 minutes but watch carefully to prevent burning.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Southern American

Find it online: https://recipesbylea.com/old-school-squash-casserole-recipe/