Squash Casserole

5 from 5 votes

My squash casserole is easy to make and will even have the kids diggin' in for seconds. Yellow squash, zucchini with a cheese sauce and cracker topping is bomb y'all!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 423kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Casserole:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion thinly sliced
1 pound yellow squash sliced (about 1/3 inch thick)
1 pound zucchini sliced (about 1/3 inch thick)
2 teaspoons kosher salt divided
½ teaspoon coarse ground black pepper
8 ounces sour cream
2 large eggs
1/8-1/4 teaspoon cayenne pepper depending on your heat preference
8 ounces shredded sharp cheddar
¼ cup grated Parmesan cheese

For the Cracker Topping:

3 tablespoons unsalted butter melted
1 sleeve Ritz crackers crushed
¼ cup grated Parmesan cheese
1 tablespoon minced fresh Italian parsley

Instructions

Preheat oven to 350F. Set oven rack to middle position. Spray an 8x8 baking dish with nonstick cooking spray.
In a 12-inch nonstick skillet, add butter, olive oil, onion, squash, and zucchini. Season with 1 ½ teaspoons salt and ½ teaspoon black pepper. Cook over medium heat until the onions are translucent and the squash and zucchini are just barely still firm and start to caramelize, about 8 minutes. Stir frequently to evenly cook the vegetables.
Meanwhile, in a large bowl, whisk together sour cream, eggs, cayenne pepper, remaining ½ teaspoon salt, and cheese.
Add in cooked vegetables and gently stir together with a spatula. Pour into prepared pan. Set aside.
In a medium bowl mix all cracker topping ingredients until you get small uneven streusel-like crumbs. Evenly sprinkle topping over vegetables.
Bake until set, but the center just barely jiggles when touched, about 35 minutes.
Remove from the oven, let sit for about 5 minutes, and serve.

Notes

Drain Your Veggies: Your zucchini and squash might give off a bit of water after sautéing them, so to avoid a soggy casserole, give them a quick drain in a colander. It'll keep your casserole nice and creamy!
Grate Your Own Cheese: For the smoothest melt, grate your own cheese. Freshly grated cheese doesn’t have the anti-caking agents that bagged cheese often has. Plus, it just tastes better!
Perfectly Slice Your Squash: Slice your squash and zucchini just right! Too thin, and they might disintegrate during cooking – too thick, and you'll end up with chunky, undercooked pieces. Aim for about 1/3 inch thickness, that's the sweet spot.
Let It Rest: Once you pull that golden beauty out of the oven, give it a few minutes to settle. This helps the casserole firm up a bit, making it easier to serve and ensuring it doesn’t fall apart on the plate.

Nutrition