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Squash Casserole with Cheddar and Cracker Topping Recipe

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4.1 from 12 reviews

A creamy and comforting squash casserole featuring tender yellow squash sautéed with onions and spices, mixed with a rich blend of eggs, sour cream, mayonnaise, and sharp cheddar cheese, then topped with a buttery, crunchy Ritz cracker topping and baked to golden perfection. Ideal as a satisfying side dish for family dinners or gatherings.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Filling

  • 3 Tablespoons salted butter
  • 2 pounds yellow squash, sliced about ¼-inch thick
  • 1 cup chopped sweet onion (Vidalia onion recommended)
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 2 large eggs
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 ½ cups shredded sharp cheddar cheese

Topping

  • 1 sleeve Ritz crackers, crushed
  • 3 Tablespoons salted butter, melted
  • Dried parsley, for garnish (optional)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Spray an 11×7-inch baking dish with cooking spray and set aside to prevent sticking.
  2. Sauté Squash Mixture: In a large skillet over medium heat, melt 3 tablespoons of salted butter. Add the 2 pounds of sliced yellow squash, 1 cup chopped sweet onion, 1 teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Stir well to coat the squash and onions evenly with the butter and spices. Cook, stirring occasionally, until the squash begins to soften, approximately 10 minutes.
  3. Drain Squash: Place a colander over a large bowl and transfer the cooked squash mixture into it. Let it drain for 10 minutes to remove excess moisture, which helps prevent a watery casserole.
  4. Mix Wet Ingredients and Cheese: In a large bowl, whisk together 2 large eggs, ½ cup sour cream, ¼ cup mayonnaise, and 1 ½ cups shredded sharp cheddar cheese until combined.
  5. Combine Squash and Egg Mixture: Add the drained squash mixture to the egg mixture bowl and gently stir to combine, discarding any liquid drained off the squash to keep the casserole from becoming soggy.
  6. Transfer to Baking Dish: Pour the squash and cheese mixture into the prepared baking dish, spreading it evenly.
  7. Prepare Topping: Crush 1 sleeve of Ritz crackers, leaving some larger chunks for texture, and place them in a medium-sized bowl. Add 3 tablespoons of melted salted butter and stir until the crumbs are well coated.
  8. Add Topping and Bake: Sprinkle the buttered cracker topping evenly over the casserole. Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the casserole is bubbling at the edges.
  9. Garnish and Serve: Optionally sprinkle dried parsley on top for color and serve warm.

Notes

  • Draining the cooked squash is important to prevent the casserole from being watery.
  • You can substitute sharp cheddar with your favorite cheese for a different flavor profile.
  • Allow the casserole to rest for a few minutes after baking to set before serving.
  • Make sure not to overcook the squash during sautéing to retain some texture.
  • Dried parsley garnish is optional but adds a nice color contrast.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/squash-casserole-with-cheddar-and-cracker-topping-recipe/