Squash Casserole
Squash Casserole is a beloved Southern comfort food that transforms humble yellow squash into a creamy, cheesy delight. This classic dish combines tender slices of summer squash with a rich blend of cheese, eggs, and sour cream, all topped with a crispy, buttery cracker crust. Perfect for potlucks, family gatherings, or as a hearty side dish, this casserole celebrates the abundance of summer's harvest while offering a warm, satisfying bite any time of year.
Ingredients
- 6 tbsp unsalted butter divided
- 3 lbs yellow squash sliced 1/4-inch thick (from 5 medium squash)
- 1 medium-sized yellow onion chopped (about 1 1/2 cups)
- 2 tsp kosher salt divided
- 2 large eggs lightly beaten
- 1 (8-ounce) container sour cream
- 4 ounce sharp cheddar cheese shredded (about 1 cup)
- 2 ounce Swiss cheese shredded (about 1/2 cup)
- 1/2 cup mayonnaise
- 2 tsp chopped fresh thyme
- 1/2 tsp black pepper
- 2 sleeves round buttery crackers such as Ritz, coarsely crushed
- 1 ounce Parmesan cheese shredded (about 1/4 cup)
Instructions
- Preheat oven to 350°F and grease an 11x7-inch baking dish. Cook sliced yellow squash and chopped onion in 3 tablespoons butter over medium-high heat for about 10 minutes, until tender. Drain in a colander for 5 minutes.
- In a large bowl, mix eggs, sour cream, shredded Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and salt. Gently fold in the cooked squash mixture. Spoon the casserole filling into the prepared baking dish.
- For the topping, melt the remaining butter and toss with crushed crackers and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.
- Bake in the preheated oven for about 20 minutes, until golden brown. Let stand for 5 minutes before serving.
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