Squash Casserole
User Reviews
5.0
66 reviews
Excellent
Squash Casserole
Report
This squash casserole is sauteed yellow squash tossed in a creamy sauce with plenty of cheese, all topped off with cracker crumbs and baked to perfection. An easy and decadent make ahead side dish!
Share:
Ingredients
- 6 tablespoons butter divided use
- 2 tablespoons flour
- 2 pounds yellow squash cut into 1/2 inch thick slices
- 1/2 cup onion diced
- salt and pepper to taste
- 1/4 teaspoon dried thyme
- 1/2 cup heavy cream
- 1 cup milk
- 2 1/2 cups cheddar cheese divided use
- 1 cup buttery crackers crushed
- 2 tablespoons chives thinly sliced
- cooking spray
Add to Shopping List
Instructions
- Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
- Add the squash and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Season with salt and pepper to taste.
- Remove the squash mixture from the pan and place in a large bowl. Cover to keep warm.
- Wipe out the pan with a paper towel.
- Melt 2 more tablespoons of butter in the pan. Add the flour and whisk to combine.
- Cook the flour mixture for 1 minute, stirring constantly.
- Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
- Cook the sauce for an additional 2 minutes or until just thickened.
- Coat a 2 quart baking dish with cooking spray.
- Pour the sauce into the bowl with the squash. Add 1 1/2 cups of cheese and stir to combine.
- Pour the squash and cheese mixture into the prepared dish.
- Sprinkle the remaining cup of shredded cheese over the top of the casserole.
- Melt the remaining 2 tablespoons of butter. Pour the butter into the crushed crackers and stir to combine.
- Sprinkle the crackers over the layer of shredded cheese in the casserole.
- Bake for 15-20 minutes until cheese has melted and crackers are golden brown.
- Sprinkle with chives. Let stand for 5 minutes, then serve.
Notes
- Traditional Southern squash casseroles often use mayonnaise or sour cream to make the squash creamy. However, I feel that this homemade cream sauce has a ton more flavor. It will be worth it to take a couple extra minutes to make this fantastic sauce.
- You can make the casserole ahead of time. Just toss the cooked squash in the sauce and cheese, then cover and refrigerate the casserole for up to 6 hours. Add the cracker crumbs and final layer of cheese right before you put the casserole in the oven.
- I typically use Ritz crackers for the topping, but any variety of buttery crackers will work just fine.
- This casserole stores well for leftovers. Simply place the remaining casserole in an airtight container in the fridge. It will stay good for up to 3 days.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
13g
(4%)
Protein
12g
(24%)
Fat
21g
(32%)
Saturated Fat
17g
(85%)
Cholesterol
83mg
(28%)
Sodium
381mg
(16%)
Potassium
406mg
(12%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1145IU
(23%)
Vitamin C
20.5mg
(23%)
Calcium
332mg
(33%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 83mg | 28% |
| Sodium | 381mg | 16% |
| Potassium | 406mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 332mg | 33% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
Other Recipes
You'll Also Love
