Squash Casserole
This classic Squash Casserole features the creamiest baked squash topped with cheddar cheese and a crunchy, buttery cracker topping.
Servings: 8 servings
Calories: 388kcal
Ingredients
For the squash
- 3 tablespoons unsalted butter
- 2 pounds yellow squash ends trimmed and cut into ¼-1/3 inch thick rounds
- 1 medium onion chopped (about 1 cup)
- salt & ground black pepper to taste
For the filling
- 2 large eggs
- ½ cup cream
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded cheddar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground paprika
- ground black pepper to taste
For the topping
- ½ cup shredded cheddar
- 3 tablespoons unsalted butter melted
- 1 sleeve buttery crackers crushed
Instructions
- Before you begin: Grease a 9×13 inch casserole dish. (Once squash is draining, turn on oven to 350°F to preheat.)
- Prep squash: Melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add 2 pounds yellow squash (sliced) and 1 medium onion (chopped) and season with salt and pepper. Cook, stirring occasionally, over medium to medium-high heat for 5-10 minutes until squash is tender and onion is translucent.Once cooked, place mixture in colander in sink, allow excessive liquid to drain for 5 minutes. Gently blot with paper towels, then allow to cool for 5 minutes.
- Prep filling: While squash is draining, whisk together all 2 large eggs, ½ cup cream, ½ cup sour cream, ¼ cup mayonnaise, 1 cup shredded cheddar, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon ground paprika and ground black pepper in a large bowl. Add drained and cooled squash mixture, gently stirring to coat vegetables with egg mixture.
- Finish: Spread filling in prepared casserole dish. Top with remaining ½ cup shredded cheddar. Combine 3 tablespoons unsalted butter (melted) with 1 sleeve buttery crackers (crushed), then sprinkle evenly over casserole.
- Bake: Bake casserole at 350°F for 20-30 minutes, or until bubbly around the edges, topping is golden and casserole filling only slightly jiggles. Remove from oven and allow to cool for 5 minutes before serving.
Notes
Ingredient notes
- Squash: Yellow squash is the classic choice here. Feel free to combine with zucchini, or use all zucchini!
- Cheddar: I like using regular cheddar for its milder flavor and color.
- Cream: You can use heavy cream or half-and-half. Most of the time, I will use half-and-half because it’s more budget friendly and still tastes rich and delicious. Do not use fat free half-and-half!
- Crackers: Ritz crackers are the classic choice here, but feel free to use your favorite buttery crackers. I’ve also seen people use breadcrumbs or crushed croutons as a topping!
Recipe tips
- Draining: Make sure to drain the squash well. Too much water in the vegetables will make the casserole filling watery instead of creamy. I also like to gently blot the squash with paper towels right in the colander before I set it aside to cool, to get an extra little bit of liquid out without mashing up the vegetables.
- Stirring: Stir the filling carefully once you add the squash if you want to ensure the squash rounds stay whole. If you prefer a more mashed up filling, feel free to use a heavier hand when mixing!
- Watch the baking time: Make sure to keep an eye on the casserole in the oven. If the topping gets too brown before the filling is done, loosely cover it with foil to keep it from burning.
Nutrition
Serving: 1serving | Calories: 388kcal | Carbohydrates: 15g | Protein: 10g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 113mg | Sodium: 753mg | Potassium: 402mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1.105IU | Vitamin C: 21mg | Calcium: 223mg | Iron: 1mg