Yellow Squash Casserole
This creamy, cheesy Yellow Squash Casserole with a buttery cracker crumb topping is an easy and delicious way to enjoy your summer squash. It's a classic Southern side dish that is sure to become a favorite!
Servings: 6
Calories: 337kcal
Ingredients
- cooking spray
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 pounds yellow squash, cut into quarter-moons (about 6 cups)
- salt and pepper, to taste
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup sour cream
- 1 sleeve buttery crackers (I use Ritz) (about 30 crackers), crushed, divided
Instructions
- Preheat the oven to 350°F. Spray a 1½ to 2-quart baking dish with cooking spray.
- In a large pan, heat the olive oil and 1 tablespoon of the butter over medium heat. When the butter is melted, add the yellow squash and onions, lightly season with salt and pepper, and sauté until they are crisp-tender, about 10 minutes. Note: To avoid a mushy casserole, be sure not to overcook the squash at this point. They will continue cooking in the oven.
- Add the garlic and saute for another minute.
- Remove from the heat and add the cheddar cheese, Parmesan cheese, sour cream, and half of the crushed crackers. Stir until well combined. Taste and adjust seasoning if needed.
- Pour into the prepared baking dish.
- Melt the remaining 2 tablespoons of butter and add to the remaining crushed crackers; stir to combine, making sure all of the cracker crumbs are coated in butter.
- Sprinkle the butter/crushed cracker mixture over the top of the squash mixture.
- Bake for 20 minutes or until the casserole is bubbly and the cracker topping is golden brown.
Recipe Notes
- You can also make this casserole with zucchini or a combination of yellow squash and zucchini.
- This casserole would also be good with other melty cheeses like Gruyère or Monterey Jack. Use your favorite!