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Yellow squash casserole is both comforting and indulgent. Rich, creamy layers of squash topped with buttery Ritz crackers!

Squash Casserole

Yellow squash casserole is both comforting and indulgent. Rich, creamy layers of squash topped with buttery Ritz crackers!
Servings: 8 people
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 50 minutes

Equipment

  • 7" x 11" casserole dish (or a similar size rectangular shape casserole dish)
  • Mandolin or sharp knife
  • Mixing bowl
  • Strainer/colander
  • spoons

Ingredients
  

  • 6 yellow squash, sliced
  • 4 tablespoons butter
  • 1 cup sweet onion, diced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 eggs
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme
  • 1 cup cheddar cheese, shredded
  • 1 sleeve Ritz crackers, crushed

Instructions
 

  • Preheat your oven to 350℉
  • Spray your casserole dish with cooking spray.
  • Slice the fresh squash into thin even slices. A great way to do this is to use a mandolin which will give you even thickness. Or, a sharp knife works too.
  • In a large skillet, melt 2 tablespoons of butter over medium heat.
  • Sauté the squash slices and diced onion in the melted butter until the squash is tender. Drain the excess liquid in the squash
  • In a medium bowl, whisk the eggs, sour cream, mayonnaise, garlic powder, thyme and cheddar cheese. Mix well to combine.
  • Add this cheese mixture to the squash mixture and stir it in until well combined.
  • Transfer the uncooked casserole to your prepared baking dish.
  • In a small bowl, crumble the buttery round crackers. Melt the remaining tablespoons of the butter and mix with the cracker crumbs.
  • In an even layer, sprinkle the buttery cracker crumb mixture on top of the casserole.
  • Bake the casserole in the preheated oven for 35-40 minutes until the cracker topping is golden brown and the squash casserole mixture has set.

Notes

How do I store leftover squash casserole?
Simply place the leftovers in an airtight container before storing it in the fridge. The casserole should then keep in the fridge for about 3 days.

Nutrition

Calories: 217kcalCarbohydrates: 8gProtein: 7gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 77mgSodium: 351mgPotassium: 453mgFiber: 2gSugar: 5gVitamin A: 726IUVitamin C: 26mgCalcium: 143mgIron: 1mg