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Yellow Squash Casserole is creamy and loaded with summer squash

Squash Casserole

  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: serves 8 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Dinner

Description

This Squash Casserole is a Southern favorite side dish recipe and perfect for the summer months when your garden is full!


Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F. Lightly coat a 2- quart baking dish with nonstick spray. Set aside.
  2. 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.
  3. In a large bowl whisk together the eggs, sour cream, cheddar cheese, 1/2 cup parmesan cheese until combined.
  4. Add the squash into the sour cream mixture and stir to combine. Mix in 1 cup of the crushed Ritz crackers.
  5. Pour the mixture into the prepared pan.
  6. 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.
  7. Bake for 25-30 minutes until golden and bubbly. Serve warm.

Notes

Store airtight in the refrigerator for up to 3 days

Keywords: cookies and cups, squash casserole, side dish recipe, yellow squash, summer recipe