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Squash Casserole

A simple and creamy dish made with fresh yellow squash, cheese, and a crunchy cracker topping, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 cups yellow squash, sliced Fresh yellow squash
  • 1 medium onion, diced
  • 2 cups shredded cheddar cheese Can substitute with Monterey Jack
  • 1 cup sour cream
  • 1 cup crushed buttery crackers For a crunchier topping
  • 4 tablespoons butter, melted
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, sauté the squash and onions until tender.
  3. In a bowl, mix together the cooked squash, onions, cheddar cheese, sour cream, salt, and pepper.
  4. Transfer the mixture into a greased baking dish.
  5. In a separate bowl, combine the crushed crackers with melted butter, then sprinkle over the squash mixture.
  6. Bake for 25-30 minutes or until the top is golden brown and bubbly.
Serving
  1. Serve hot from the oven. It pairs well with roasted chicken, ham, or a simple salad.
  2. Spoon onto plates with a large serving spoon so the crunchy top stays whole.
Storage
  1. Cool the casserole to room temperature before storing.
  2. Cover tightly with foil or place in an airtight container. Refrigerate for up to 3–4 days.
  3. To reheat, bake at 350°F (175°C) for 10–15 minutes, or microwave individual portions until warm.

Notes

Drain extra liquid from cooked squash so the casserole is not watery. Taste and add salt and pepper before baking. Use fresh crackers for a crunchier topping. Let the casserole rest a few minutes after baking to set. Variation: Add 1/2 cup cooked bacon bits for smoky flavor or stir in 1/2 cup cooked corn or bell pepper for color and texture.