Squash Casserole
This creamy Squash Casserole features tender yellow squash, melted cheddar cheese, and a buttery cracker topping. Perfect comfort food ready in under 80 minutes!
Equipment
- oven
- 9x13-inch baking dish
- large pot
- colander
- large skillet
- mixing bowl
- knife
- cutting board
- measuring cups
- measuring spoons
- small bowl
Ingredients
- 3 pounds yellow squash about 6 to 8 medium squash
- 1 medium yellow onion finely chopped
- 0.5 cup unsalted butter divided (1 stick)
- 2 large eggs lightly beaten
- 0.5 cup whole milk
- 0.5 cup sour cream
- 2 cups sharp cheddar cheese shredded, divided
- 0.25 cup Parmesan cheese grated
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 sleeve buttery round crackers about 30 crackers, such as Ritz
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish generously with 1 tablespoon of unsalted butter or a non-stick cooking spray.
- Wash the yellow squash thoroughly, then trim the ends and slice them into 1/2-inch thick rounds. In a large pot, bring about 2 quarts of lightly salted water to a rolling boil. Carefully add the sliced squash and cook for 5 to 7 minutes, or until the squash is fork-tender but still holds its shape. Drain the squash very well in a colander, gently pressing out any excess water to prevent a watery casserole.
- While the squash cooks, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the 1 cup of finely chopped yellow onion to the skillet and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent.
- In a very large mixing bowl, combine the well-drained cooked squash, the sautéed onion, 2 lightly beaten large eggs, 1/2 cup of whole milk, 1/2 cup of sour cream, 1 1/2 cups of the shredded sharp cheddar cheese, 1/4 cup of grated Parmesan cheese, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Stir gently with a spoon until all ingredients are thoroughly combined.
- Pour the squash mixture evenly into the prepared 9x13 inch baking dish, spreading it out to form an even layer.
- In a small bowl, crush the 1 sleeve of buttery round crackers (about 30 crackers) until fine, even crumbs form. Melt the remaining 5 tablespoons of unsalted butter. Pour the melted butter over the cracker crumbs and stir with a fork until the crumbs are completely moistened and evenly coated.
- Sprinkle the buttered cracker crumbs evenly over the top of the squash mixture in the baking dish. If desired, sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the cracker topping.
- Bake for 30 to 40 minutes, or until the casserole is hot and bubbly around the edges and the cracker topping is golden brown and crisp. Let the casserole rest for 5 to 10 minutes before serving to allow it to set slightly.
Notes
Drain the cooked squash very well to prevent a watery casserole. Let rest before serving to allow it to set.