Description
A comforting Southern squash casserole filled with creamy textures and cheesy goodness, perfect for family gatherings.
Ingredients
Scale
- 2 pounds yellow squash (sliced into ¼ inch thick rounds, about 5 medium-sized squash)
- 1/4 cup butter (divided)
- 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 set over medium heat.
- Add the diced onion and sauté for 7 – 8 minutes, or until soft and translucent.
- Stir in the sliced yellow squash, cooking for 10 – 12 minutes or until the squash becomes soft.
- Prepare a colander lined with a towel to catch the cooked squash and onions. Let them drain for at least 5 minutes.
- In a large bowl, stir together the drained squash and onion, garlic powder, salt, black pepper, sour cream, beaten egg, shredded cheddar cheese, and 1/4 cup of grated Parmesan cheese.
- In another bowl, melt the remaining 3 Tablespoons of butter. Mix with the crushed butter crackers and remaining 1/4 cup of Parmesan cheese.
- Scrape the squash mixture into a 1.5-quart baking dish.
- Evenly sprinkle the butter and cracker mixture over the top.
- Bake in the preheated oven at 350°F for 25 minutes.
Notes
For a lighter dish, try substituting Greek yogurt for sour cream. Add fresh herbs for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg
Keywords: squash casserole, Southern cuisine, comfort food, vegetarian recipes