This Squash Casserole is a classic side dish recipe that’s so easy to make! Creamy, cheesy, and loaded with yellow squash, this is the perfect side to serve with weeknight dinners or at your Thanksgiving table! A Southern favorite!
- 4 tablespoons butter, divided
- 3 pounds yellow squash (about 5 medium), sliced into 1/4- inch rounds
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 teaspoons kosher salt, divided
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 2 large eggs
- 1 cup sour cream
- 1 cup grated cheddar cheese
- 1/2 cup plus 2 tablespoons
- grated parmesan cheese, divided
- 2 sleeves Ritz crackers, divided
- Preheat oven to 350°F. Lightly coat a 2- quart baking dish with nonstick spray. Set aside.
- In a large skillet over medium heat melt 2 tablespoons butter. Add the onions to the skillet and cook until they begin to soften, 3 to 4 minutes. Add the squash and cook until the squash is tender, stirring occasionally. Add in the minced garlic, 1 teaspoon salt, black pepper, cayenne, and thyme and cook for 2 more minutes. Remove from the heat and drain any liquid.
- In a large bowl whisk together the eggs, sour cream, cheddar cheese, 1/2 cup parmesan cheese until combined.
- Add the squash into the sour cream mixture and stir to combine. Mix in 1 cup of the crushed Ritz crackers.
- Pour the mixture into the prepared pan.
- Melt the remaining 2 tablespoons of butter in a large bowl. Stir the remaining Ritz crumbs and 2 tablespoons of Parmesan cheese into the melted butter to combine. Spread this on top of the squash mixture.
- Bake for 25-30 minutes until golden and bubbly. Serve warm.
Store airtight in the refrigerator for up to 3 days
- Serving Size:
- Calories: 268
- Sugar: 1.2 g
- Sodium: 899 mg
- Fat: 20.6 g
- Carbohydrates: 12 g
- Protein: 9.3 g
- Cholesterol: 66.2 mg
Keywords: thanksgiving side dish, yellow squash casserole, zucchini and squash casserole