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Squash Casserole

A comforting and easy-to-make squash casserole that combines yellow squash, cheddar cheese, and buttery crackers, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups sliced yellow squash Can substitute with zucchini.
  • 1 cup chopped onion
  • 1 clove garlic Optional, for added flavor.
  • 1 cup shredded cheddar cheese Freshly grated is preferred for better texture.
  • 1/2 cup sour cream Can use light sour cream for reduced fat.
  • 1 large egg Acts as a binder.
  • 1 cup crushed buttery crackers Ritz crackers recommended, or panko breadcrumbs for crunch.
  • to taste salt Go light on salt as cheese and crackers provide saltiness.
  • to taste black pepper
  • 1 teaspoon paprika Optional, for a bit of zing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pan over medium heat, sauté the sliced yellow squash and chopped onion for 5-6 minutes until the squash is soft and glistening.
  3. Add minced garlic (if using) and cook briefly, being careful not to burn it.
  4. In a large bowl, combine the cooked squash mixture with shredded cheddar cheese, sour cream, crushed buttery crackers, and the egg. Season with salt, pepper, and paprika.
Baking
  1. Transfer the mixture to a greased baking dish, and top with additional cracker crumbs and cheese if desired.
  2. Bake in the preheated oven for about 30 minutes or until the top is golden.
Serving
  1. Let the casserole rest for 5 minutes before serving.

Notes

Make-ahead option: Assemble the casserole the day before and store in the fridge. Bake the next day. Leftovers can be stored in the fridge for up to 3 days or frozen (with caution).