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Yellow Squash Casserole Recipe

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4.2 from 2 reviews

This classic Squash Casserole features tender yellow squash and sweet onions cooked in buttery spices, mixed with creamy sour cream, mayonnaise, and sharp cheddar cheese, topped with a crunchy buttery Ritz cracker crust and baked to golden perfection. It’s a comforting side dish perfect for family dinners and holiday gatherings.

Ingredients

Squash and Onion Mixture

  • 3 Tablespoons salted butter
  • 2 pounds yellow squash, sliced about ¼-inch thick
  • 1 cup chopped sweet onion (Vidalia onion recommended)
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika

Binding Ingredients

  • 2 large eggs
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1½ cups shredded sharp cheddar cheese

Topping

  • 1 sleeve Ritz crackers, crushed
  • 3 Tablespoons salted butter, melted
  • Dried parsley, for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray an 11x7-inch baking dish with cooking spray and set aside.
  2. Cook Squash and Onion: Melt 3 tablespoons salted butter in a large skillet over medium heat. Add the sliced yellow squash, chopped sweet onion, kosher salt, black pepper, garlic powder, and paprika. Stir to coat the squash evenly with the buttery spice mixture.
  3. Sauté until Soft: Cook the mixture, stirring occasionally, until the squash begins to soften, about 10 minutes.
  4. Drain Excess Liquid: Transfer the cooked squash mixture to a colander placed over a large bowl. Allow it to drain for about 10 minutes to remove excess moisture.
  5. Mix Binding Ingredients: In a large bowl, whisk together the eggs, sour cream, mayonnaise, and shredded cheddar cheese.
  6. Combine Squash Mixture: Add the drained squash and onion mixture to the egg and cheese mixture. Stir well to combine thoroughly. Discard any liquid that’s drained off the squash.
  7. Prepare Casserole for Baking: Pour the combined mixture into the prepared baking dish and spread evenly.
  8. Make the Topping: In a medium bowl, combine the crushed Ritz crackers with the melted butter. For texture, leave some cracker pieces slightly larger rather than fully crushed.
  9. Add Topping and Bake: Sprinkle the cracker topping evenly over the casserole. Bake in the preheated oven for 15 to 20 minutes until the top is golden brown and the casserole is bubbly around the edges.
  10. Garnish and Serve: Remove the casserole from the oven, garnish with dried parsley if desired, and serve warm.

Notes

  • Draining the cooked squash well is critical to avoid a watery casserole.
  • Use sharp cheddar for a rich, tangy flavor, but feel free to substitute with other cheeses like Colby or Monterey Jack.
  • For a dairy-free version, substitute sour cream and butter with suitable alternatives.
  • Allowing some larger cracker chunks in the topping enhances the texture.
  • This casserole can be assembled ahead and refrigerated before baking.

Find it online: https://cookedbygrace.com/yellow-squash-casserole-recipe/