Deliciously Easy Squash Casserole
A comforting and simple dish featuring yellow squash, cheese, and a creamy filling, perfect for family gatherings or a cozy night in.
Ingredients
Main Ingredients
- 4 cups yellow squash, sliced (about 4–5 medium squash) Use fresh yellow squash for the best flavor and texture.
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese Can substitute with mozzarella or Monterey Jack.
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup crushed Ritz crackers or buttery breadcrumbs
- 2 tablespoons melted butter
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×9 inch or similar-sized baking dish.
- In a large skillet over medium heat, sauté squash and onions with a pinch of salt for 8–10 minutes, until tender. Drain excess liquid.
- In a large bowl, mix the cooked squash and onion with cheddar cheese, sour cream, mayonnaise, beaten egg, garlic powder, salt, and pepper.
- Transfer the mixture to the prepared baking dish and spread evenly.
- In a small bowl, mix the crushed crackers with melted butter. Sprinkle evenly over the casserole.
Baking
- Bake for 30–35 minutes or until the top is golden brown and bubbly.
- Let cool for 5 minutes before serving.
Notes
Pairs perfectly with a fresh garden salad, grilled chicken, or fish. For extra flavor, add homemade tomato sauce on top. Store leftovers covered in the fridge for up to four days, or freeze for up to three months.