Cheesy Squash Casserole Recipe
User Reviews
5
Cheesy Squash Casserole Recipe
Description
This casserole recipe layers cooked green and yellow squash slices with onions, allowing the vegetables to soften slightly without becoming mushy. The cooked squash and onions are mixed with a blend of shredded cheddar cheese, lightly beaten egg, whole milk, melted unsalted butter, sour cream, kosher salt, ground white pepper, and garlic powder to create a flavorful filling.
The casserole is then topped with a mixture of crushed buttery crackers, remaining shredded cheddar cheese, and dried parsley flakes before baking uncovered at 350°F. The baking step melts the cheese and crisps the cracker topping, adding a contrasting texture to the tender squash base.
This dish pairs well with poultry or pork and makes a hearty vegetable side for family meals. Letting the casserole cool 5-10 minutes after baking helps it set for easier serving.
Using crackers with varying sizes in the topping adds interesting texture, and any buttery cracker type such as Ritz or Club can be used. The recipe notes emphasize that perfect uniform crushing is not necessary, allowing some chunks to remain.
Ingredients
- 1 tablespoon vegetable oil
- 4 cups green squash cut into thin slices
- 4 cups yellow squash cut into thin slices
- ¼ cup white onion , chopped
- 1 cup cheddar cheese , shredded and divided
- 1 egg , lightly beaten
- ½ cup milk whole
- 1/4 cup butter melted, unsalted
- 2 tablespoons sour cream
- 1 teaspoon kosher salt coarse
- ½ teaspoon ground white pepper
- 1 teaspoon garlic powder
- 1 1/2 cups crackers crushed, buttery
- 1 teaspoon dried parsley flakes
Instructions
- Preheat the oven to 350°F. Coat a 3 quart casserole dish with cooking spray. Set aside.
- Heat the vegetable oil in a large skillet over high heat. Cook the sliced squash and onion in 2 batches, until it starts to soften. This will take about 5 minutes per batch. The ideal texture is slightly soft, but not falling apart.
- Remove from the heat and drain to remove any excess liquid. Transfer the squash mixture to a large mixing bowl. Set aside.
- In a small bowl, whisk together the egg, whole milk, melted butter, sour cream, salt, pepper, garlic powder and ½ cup of the cheese.
- Gently toss the wet ingredients with the cooked squash. Transfer to the prepared casserole dish.
- Top the squash casserole with crushed crackers, remaining ½ cup shredded cheddar cheese and dried parsley.
- Bake, uncovered, for 20-25 minutes until cheese has melted and top is bubbly and brown.
- Remove and allow to cool for 5-10 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the star ratings or comments.
Notes
- Use any buttery crackers like Ritz or Club; varied crumbs enhance texture.
- Allow casserole to cool for 5-10 minutes after baking before serving for best slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 54mg | 18% |
| Sodium | 547mg | 23% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 153mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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