Squash Casserole
This creamy, buttery squash casserole is what Sunday dinner dreams are made of. Tender yellow squash gets mixed with onions, cheese, and a crispy cracker topping that'll have everybody coming back for seconds. It's the kind of dish that disappears fast, so you might want to make two.
Cooking tutorial
Ingredients
- 3 lbs yellow squash, sliced into rounds (about 1/4 inch thick)
- 1 medium onion, chopped
- 4 tbsp butter, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 eggs, beaten
- 1 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 sleeve Ritz crackers, crushed (about 1 1/2 cups)
- 2 tbsp butter, melted (for topping)
Instructions
- 1
Preheat your oven to 350°F and grease a 9x13 inch baking dish with butter or cooking spray.
- 2
Put the sliced squash and chopped onion in a large pot with just enough water to cover them, add a pinch of salt, and bring to a boil. Cook for about 8 to 10 minutes until the squash is tender, then drain real good in a colander and let it sit for a few minutes to get all that water out.
- 3
While the squash is still warm, add 2 tablespoons of butter to it and mash it up a little with a potato masher or fork—you want it broken down but still with some texture, not baby food smooth.
- 4
In a large bowl, mix together the beaten eggs, sour cream, salt, pepper, and garlic powder until it's all combined.
- 5
Add the squash mixture and 1 cup of the shredded cheese to the egg mixture and stir it all together real good.
- 6
Pour everything into your prepared baking dish and spread it out evenly.
- 7
Mix the crushed Ritz crackers with the 2 tablespoons of melted butter until the crackers are coated, then sprinkle them over the top of the casserole along with the remaining 1/2 cup of cheese.
- 8
Bake for 30 to 35 minutes until the top is golden brown and the casserole is bubbling around the edges. Let it sit for about 5 minutes before serving so it can set up a bit.
Pro Tips
- ★Make sure you drain that squash real good and let it sit in the colander for a few minutes—too much water will make your casserole soupy instead of creamy.
- ★You can make this the night before and keep it covered in the fridge, just add the cracker topping right before you bake it so it stays crispy.