Description
A comforting Southern Squash Casserole filled with creamy flavors and topped with a buttery cracker crust, perfect for any gathering.
Ingredients
Scale
- 2 pounds yellow squash (sliced ¼ inch thick, about 5 medium-sized squash)
- 1/4 cup butter
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- ½ cup sour cream
- 1 large egg (beaten)
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup butter crackers (finely crushed, about 25 crackers)
Instructions
- Melt 1 tablespoon of butter in a large pan over medium heat. Add the diced onion and sauté for 7-8 minutes until soft and translucent.
- Add the sliced yellow squash to the pan and cook for 10-12 minutes, stirring frequently.
- Prepare to drain the cooked squash mixture by placing a towel in a colander. Pour the squash and onions onto the towel and let drain for at least 5 minutes.
- Combine the drained squash and onion with garlic powder, salt, black pepper, sour cream, beaten egg, and 1 cup of shredded cheddar cheese in a mixing bowl.
- Stir in 1/4 cup of the Parmesan cheese, reserving the rest for later.
- Melt the remaining 3 tablespoons of butter and mix it with the crushed butter crackers and the rest of the Parmesan cheese.
- Scrape the squash mixture into a 1.5 qt baking dish and spread the cracker mixture evenly over the top.
- Bake in a preheated oven at 350°F for 25 minutes, until bubbly and golden brown.
Notes
Make-ahead: Assembly can be done a day in advance and stored in the refrigerator until ready to bake. For a lighter version, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 267
- Sugar: 3g
- Sodium: 442mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg