If you are looking for a comforting, creamy, and absolutely irresistible side dish, this Cheesy Squash Casserole Recipe is a must-try. It masterfully combines tender yellow squash with a luscious blend of cheeses and a buttery, crispy cracker topping that elevates every bite. Perfect for family gatherings or brightening up a weeknight dinner, this casserole delivers warmth and flavor that will have everyone asking for seconds.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you. Each item plays a crucial role in creating the rich texture, vibrant color, and delicious flavor that makes this casserole shine. Whether it’s the sharpness of cheddar or the crispiness of the Ritz cracker topping, every component is essential.
- 6 Tbsp butter (divided): Adds richness and helps create that golden, crispy topping as well as sautéing the squash.
- 3 lb yellow squash (sliced 1/4-inch thick): The star of the dish, providing tender, slightly sweet flavor and beautiful color.
- 1 medium onion (chopped): Gives subtle sweetness and depth when sautéed with the squash.
- 2 tsp kosher salt (divided): Enhances all the flavors while balancing the creaminess and vegetable brightness.
- 2 eggs (lightly beaten): Binds the mixture together, ensuring the casserole sets perfectly.
- 1 (8-oz) container sour cream: Adds tang and creamy softness to the casserole.
- 1 cup shredded cheddar cheese: Brings cheesy sharpness and gooey goodness.
- ½ cup shredded Swiss cheese: Offers mild nuttiness that complements the cheddar beautifully.
- ½ cup mayonnaise: Adds moisture and richness for a velvety texture.
- ½ tsp dried thyme: Infuses a gentle herbaceous note, balancing the richness.
- ½ tsp black pepper: Provides a subtle kick to brighten the flavors.
- 2 sleeves Ritz crackers (crushed): Creates a buttery, crunchy topping that contrasts perfectly with the creamy squash layer.
- ¼ cup grated parmesan cheese: Adds a sharp, salty finish to the cracker topping for extra depth.
How to Make Cheesy Squash Casserole Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350ºF and lightly spraying a 9×13-inch baking dish with cooking spray. This ensures your casserole will bake evenly and not stick, setting the stage for a stress-free cooking experience.
Step 2: Sauté Squash and Onions
In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add the sliced yellow squash, chopped onion, and 1 teaspoon of kosher salt. Cook this mixture until the squash is tender, which should take about 10 minutes. This step softens the veggies and brings out their natural sweetness.
Step 3: Drain Excess Liquid
Transfer the cooked squash and onion mixture to a colander and let it drain for 5 minutes. Draining is key because it removes excess moisture, preventing your casserole from becoming soggy and helping it hold its perfect texture.
Step 4: Combine the Creamy Mixture
In a large mixing bowl, whisk together the beaten eggs, sour cream, shredded cheddar and Swiss cheeses, mayonnaise, dried thyme, the remaining 1 teaspoon salt, and black pepper. Once blended well, fold in the drained squash mixture so everything is evenly coated and ready for baking.
Step 5: Assemble the Casserole
Pour the squash and creamy cheese mixture into your prepared baking dish. Spread it out evenly to ensure even baking and a consistent texture throughout.
Step 6: Prepare the Topping
Melt the remaining 3 tablespoons of butter. In a small bowl, mix the crushed Ritz crackers with the melted butter and grated parmesan cheese. This luscious topping is what gives the casserole that irresistible golden crust that crunches with every bite.
Step 7: Bake to Perfection
Sprinkle the cracker mixture evenly over the casserole, then bake uncovered in your preheated oven for 20 minutes. The cheese should be bubbling and the topping beautifully browned, sealing in all those rich, comforting flavors.
How to Serve Cheesy Squash Casserole Recipe
Garnishes
Sprinkle some fresh chopped parsley or chives on top just before serving. The green flecks add a fresh color contrast and a subtle herbaceous brightness that refreshes the palate. A light drizzle of extra sour cream can also enhance the creamy texture.
Side Dishes
This casserole pairs wonderfully with grilled chicken or roasted meats, making it an excellent choice for a complete meal. Fresh, crisp salads or steamed green vegetables balance the richness perfectly, creating a well-rounded plate that satisfies.
Creative Ways to Present
If you want to wow your guests, serve the casserole in individual ramekins topped with the buttery cracker crust for personalized portions. Alternatively, layer it with slices of fresh tomato for a colorful, summer-inspired twist that’s as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When refrigerated, the flavors meld together even more, so the next-day bites are just as delicious — if not better!
Freezing
The Cheesy Squash Casserole Recipe freezes well both before and after baking. To freeze prior to baking, cover tightly with plastic wrap and foil, then freeze for up to 2 months. To freeze after baking, let it cool completely before wrapping it similarly. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350ºF for about 15-20 minutes until warmed through and the topping is crisp again. Avoid microwaving if you want to keep that signature crispy texture on top.
FAQs
Can I use other types of squash in this casserole?
Absolutely! While yellow squash is traditional and offers the perfect texture and flavor, zucchini or a mix of summer squashes work wonderfully, too. Just adjust cooking times until your squash is tender.
Is it possible to make this casserole dairy-free?
Yes, you can substitute the butter with dairy-free margarine and use plant-based cheeses and sour cream alternatives. The flavor will be slightly different but still delicious and creamy.
How do I make sure the casserole isn’t watery?
Draining the cooked squash mixture well before combining it with the creamy ingredients is crucial. Sautéing the squash to release moisture and then draining it prevents a watery casserole.
Can I add other vegetables to this casserole?
Definitely! Diced bell peppers, mushrooms, or even chopped spinach can add exciting flavors and textures. Just be sure to cook any additional vegetables first to remove excess moisture.
What can I use instead of Ritz crackers for the topping?
If you don’t have Ritz crackers on hand, breadcrumbs or crushed buttery crackers like saltines will work. You can also toss them with some melted butter and parmesan to keep that delicious, crispy texture.
Final Thoughts
This Cheesy Squash Casserole Recipe is truly one of those cozy, comforting dishes that feels like a warm hug on a plate. It’s easy to make, full of flavor, and perfect for sharing with friends and family. I encourage you to give it a try — once you do, it’s sure to become a beloved staple in your recipe collection.
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Cheesy Squash Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American Southern
Description
This Cheesy Squash Casserole is a comforting, creamy side dish featuring tender yellow squash sautéed with onions and combined with rich cheeses, sour cream, and a crispy buttery cracker topping. It’s baked to golden perfection, creating a deliciously cheesy and satisfying casserole that serves as a perfect accompaniment to any meal.
Ingredients
Main Ingredients
- 6 Tbsp butter, divided
- 3 lb yellow squash, sliced 1/4-inch thick
- 1 medium onion, chopped
- 2 tsp kosher salt, divided
- 2 eggs, lightly beaten
- 1 (8-oz) container sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese
- 1/2 cup mayonnaise
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
Topping
- 2 sleeves Ritz crackers, crushed
- 1/4 cup grated parmesan cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking. Set the dish aside for later use.
- Sauté Squash and Onion: Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the sliced yellow squash, chopped onion, and 1 teaspoon of kosher salt. Cook the mixture, stirring occasionally, until the squash is tender and the onions have softened, about 10 minutes.
- Drain Squash Mixture: Transfer the cooked squash and onion mixture to a colander and allow it to drain for 5 minutes to remove excess liquid, then discard the drained liquid to avoid a watery casserole.
- Mix Cheese and Dressing: In a large bowl, combine the lightly beaten eggs, sour cream, shredded cheddar cheese, shredded Swiss cheese, mayonnaise, dried thyme, remaining 1 teaspoon of kosher salt, and black pepper. Stir this mixture until fully blended.
- Combine Squash with Cheese Mixture: Add the drained squash and onion mixture to the cheese and egg mixture and stir gently to combine all ingredients thoroughly.
- Assemble Casserole: Pour the combined squash mixture into the prepared baking dish, spreading it out evenly.
- Prepare Topping: Melt the remaining 3 tablespoons of butter. In a small bowl, mix the crushed Ritz crackers with the melted butter and grated Parmesan cheese until well coated.
- Apply Topping and Bake: Sprinkle the buttery cracker topping evenly over the casserole. Bake the casserole uncovered in the preheated oven for 20 minutes, or until the topping is golden brown and the casserole is heated through and bubbly.
Notes
- Be sure to drain the squash well after sautéing to prevent a watery casserole.
- You can substitute Swiss cheese with mozzarella or Gruyère for a different flavor profile.
- For a lower fat option, consider using light mayonnaise and reduced-fat sour cream.
- This casserole tastes great when served warm but can be reheated the next day.
- Leftovers can be stored in the refrigerator for up to 3 days.
