Description
A classic old-school squash casserole featuring tender yellow summer squash, cheese, and a buttery cracker topping. This nostalgic comfort food combines traditional techniques with modern insights for the ultimate squash casserole experience.
Ingredients
Scale
- 2 pounds yellow summer squash, sliced into ¼-inch rounds
- 1 large sweet onion, finely diced
- 2 tablespoons salted butter
- 1 cup sharp cheddar cheese, freshly grated (plus ½ cup for topping)
- ½ cup sour cream
- 2 large eggs, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- 1 cup crushed buttery crackers (like Ritz), divided
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons melted butter for topping
Instructions
- Slice yellow squash into even ¼-inch rounds. Place in a colander, sprinkle with 1 teaspoon of salt, and let sit for about 10 minutes. Pat dry with paper towels.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced onion and cook until translucent, about 3-4 minutes. Add drained squash and cook for 5-7 minutes until slightly softened.
- In a large mixing bowl, combine sour cream, beaten eggs, garlic powder, dried thyme, paprika, salt, and pepper. Whisk until smooth.
- Add the cooked squash and onion mixture to the binding mixture. Fold in 1 cup of shredded cheddar cheese and ½ cup of crushed crackers.
- In a small bowl, combine the remaining ½ cup crushed crackers, ½ cup cheddar cheese, and ½ cup Parmesan cheese. Drizzle with 2 tablespoons of melted butter and mix until evenly moistened.
- Preheat oven to 350°F (175°C). Transfer squash mixture to a greased 9×13 inch baking dish. Sprinkle the cracker and cheese topping evenly over the squash mixture.
- Bake uncovered for 35-40 minutes until golden brown and bubbling around the edges.
- Allow to rest for 10 minutes before serving.
Notes
- Greek yogurt can replace sour cream for a tangier, protein-rich alternative.
- Gluten-free crackers work perfectly for those with dietary restrictions.
- Yellow squash can be substituted with zucchini or a combination of both.
- Dairy-free cheese alternatives can be used for a vegan-friendly version.
- Always salt and drain your squash thoroughly to prevent a soggy casserole.
- The casserole can be prepared up to 24 hours in advance and stored in the refrigerator without the topping.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 285
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
Keywords: old-school squash casserole, yellow squash casserole, comfort food, retro squash bake, traditional casserole, southern side dish