Description
A creamy and comforting Southern Squash Casserole that’s perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 2 pounds yellow squash (sliced ¼ inch thick)
- 1/4 cup butter
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1 large egg (beaten)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 cup butter crackers (finely crushed, about 25 crackers)
Instructions
- Melt 1 tablespoon of butter in a large pan set over medium heat. Toss in the diced onion and sauté for about 7-8 minutes until soft and translucent.
- Add the sliced yellow squash to the pan and cook for another 10-12 minutes, stirring frequently.
- Transfer the cooked squash and onions to a towel-lined colander to drain any excess moisture for at least 5 minutes.
- Combine the drained squash and onion with garlic powder, salt, black pepper, sour cream, beaten egg, shredded cheddar cheese, and grated Parmesan cheese in a mixing bowl.
- Melt the remaining 3 tablespoons of butter in a separate bowl. Stir it together with the remaining Parmesan cheese and crushed butter crackers.
- Scrape the creamy squash mixture into a 1.5 qt baking dish and top with the buttery cracker mixture.
- Bake in a preheated oven at 350°F for 25 minutes, until golden and bubbly.
Notes
Make-ahead magic! Prepare the casserole a day in advance and store in the fridge. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg