Squash Casserole
A quick and easy side dish made from humble pantry staples, this squash casserole recipe is perfect for holiday gatherings. Pair it with your favorite main dish and you’re all set!
Servings 8 servings
Calories 365kcal
Equipment
- mixing bowl
- 8x8" baking dish
- Large skillet
Ingredients
- ¾ cup sour cream (180g)
- 2 large eggs
- ¼ cup unsalted butter (56g)
- ½ medium yellow onion sliced
- 1½ pounds yellow squash sliced, about 4 medium squash (675g)
- 2 teaspoons chopped thyme leaves
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups grated cheddar cheese (about 8 ounces/ 225g)
- ½ cup grated parmesan (40g)
- 20 crushed butter crackers
Instructions
- Preheat oven to 350°. Spray an 8x8-inch baking dish lightly with cooking spray.
- In a small mixing bowl, whisk together the sour cream and eggs.
- In a large skillet or medium Dutch oven over medium heat, melt the butter. Add the onions, and cook stirring occasionally, until the onions begin to soften and brown on the edges, about 4 to 5 minutes.
- Add the squash, thyme, salt, and pepper. Cook, stirring occasionally until squash is tender and onions are very soft, about 7 to 10 minutes more.
- Remove the skillet from the heat and stir in the sour cream mixture, 2 cups cheddar cheese, and Parmesan until well incorporated and the cheeses are mostly melted. Transfer the mixture to the prepared baking dish and sprinkle with the remaining cup of cheddar cheese and crushed butter crackers.
- Bake for 45 minutes or until the mixture is bubbling and the crackers are golden brown. Let the casserole rest for 15 to 20 minutes before serving.
Notes
- Squash size matters. Opt for smaller yellow squash, which will be more flavorful and less watery.
- Weigh those ingredients! Weigh the yellow squash instead of guessing. You need 675 grams of squash. While this is approximately 4 medium squash, it’s better to use a kitchen scale so you have the right amount. This will give you the best squash casserole.
- Uniform squash slices helps with cooking. Cut the yellow squash so they’re as even in thickness as possible. If you have one, a mandolin is a simple way to make sure your slices are uniform.
- Don’t cut the squash too thinly. This will cause the slices to break down and become mushy.
- Don’t have yellow squash- no problem! You can swap out the yellow squash for zucchini without changing the rest of the recipe. Yellow squash and zucchini are pretty similar in terms of flavor. So aside from the color, the zucchini casserole won’t differ too much from the original recipe.
- Freshly shredded cheese is way better than the bagged stuff! If time allows, grate the cheddar cheese yourself instead of buying the pre-grated kind. Pre-grated cheese is coated with a substance called cellulose, which prevents caking and molding. While convenient, this also makes pre-grated cheese less melty.
- Try this swap for crackers. You can substitute the buttery crackers for panko breadcrumbs for a twist on the topping.
Nutrition
Calories: 365kcal | Carbohydrates: 11g | Protein: 16g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 698mg | Potassium: 337mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1052IU | Vitamin C: 16mg | Calcium: 414mg | Iron: 1mg