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
Scale
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.
