This Squash Casserole is a Southern favorite side dish recipe and perfect for the summer months when your garden is full!
- 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
Keywords: cookies and cups, squash casserole, side dish recipe, yellow squash, summer recipe