Squash Casserole
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Squash Casserole
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This creamy, cheesy squash casserole recipe is a holiday favorite with Southern roots. The buttery Ritz cracker topping is irresistible!
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Ingredients
- 4 tablespoons butter divided, unsalted
- 1 yellow onion chopped (about 1 ½ cups, medium
- 4 yellow squash cut into ¼-inch thick coins (about 3 pounds, medium
- 1 ½ teaspoons kosher salt divided
- 2 egg large
- 1 plain Greek yogurt about ½ cup, full-fat, 5.3-ounce container
- ⅔ cup milk
- ½ teaspoon black pepper ground
- ¼ teaspoon thyme dried
- ⅛ to ¼ teaspoon cayenne pepper
- ⅔ cup cheddar cheese shredded sharp
- ⅓ cup swiss cheese or additional cheddar cheese, shredded
- 1 buttery crackers such as Ritz, coarsely crushed (about 1 ½ cups, round, sleeve
Instructions
- Preheat the oven to 350 degrees F. Coat an 8x10 or similar casserole dish with nonstick spray. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes.
- Add the squash and 1 teaspoon of the salt. Cook, stirring often, until the squash is just tender and beginning to brown, about 10 minutes. Transfer mixture to a colander set over a bowl or in the sink (don't forget and turn on the water). Drain at least 5 minutes, then gently shake off as much liquid as you can.
- In a large bowl, whisk together the eggs, Greek yogurt, milk, black pepper, thyme, cayenne pepper, and remaining ½ teaspoon salt. Add the cheddar, Swiss, and squash mixture, then gently stir to combine. Transfer to the prepared baking dish and prod into an even layer.
- In a medium microwave-safe bowl, melt the remaining 2 tablespoons butter. Add the crackers and stir until evenly moistened. Sprinkle over the top of the casserole.
- Bake squash casserole until the filling is fully set at the edges and only a tiny bit liquidy when you check the center with a knife, about 30 to 35 minutes. Let rest 10 minutes, then enjoy hot.
Notes
- TO STORE: Refrigerate casserole in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Note the squash may become watery after freezing and reheating. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating in the oven
Nutrition Information
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Serving
1(of 8)
Calories
237kcal
(12%)
Carbohydrates
16g
(5%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.4g
(20%)
Cholesterol
77mg
(26%)
Potassium
569mg
(12%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
769IU
(15%)
Vitamin C
30mg
(33%)
Calcium
208mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 237kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 77mg | 26% |
| Potassium | 569mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 30mg | 33% |
| Calcium | 208mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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