Yellow Squash Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
276 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Yellow Squash Casserole
Description
This casserole starts by sautéing thinly sliced and halved yellow squashes in vegetable oil and butter until they soften. They are combined with Parmesan, most of the cheddar cheese, sour cream, and Italian seasoning, plus garlic salt and black pepper to taste. The mixture is transferred to a greased baking dish and topped with the remaining cheddar cheese.
The topping consists of crushed Ritz crackers tossed with melted butter and spread evenly over the casserole. Baking it at 350°F finishes with a golden, bubbly crust and a creamy interior featuring tender squash and melted cheese. The combination of creamy, cheesy elements and buttery crumbs adds contrast in texture and flavor.
The casserole is a traditional vegetable side that pairs well with a variety of main dishes. It can be prepared ahead and refrigerated, then assembled and baked when desired. Leftovers store well refrigerated for several days and can be frozen up to three months. Covering tightly before refrigeration helps prevent drying or odour absorption.
Assemble casserole ahead of baking; cover tightly with foil or plastic wrap to retain moisture and prevent odors.Store leftovers in airtight containers refrigerated for 3-4 days or freeze for up to 3 months.Add cracker crumb topping just before baking for best texture.
Ingredients
- 1 tablespoon vegetable oil
- 4-5 medium yellow summer squash thinly sliced and halved
- 1 tablespoon butter
- ½ cup Parmesan Cheese grated
- 1½ cups cheddar cheese shredded, divided
- ½ cup sour cream
- 1 teaspoon Italian seasoning
- garlic salt with parsley flakes
- black pepper
- 2 tablespoons butter melted
- 1 leeve Ritz crackers crushed medium to fine
Instructions
- Preheat the oven to 350°F
- Add the oil in a large skillet set to medium heat. Add the squash and butter. Cook until soft about 7-8 minutes
- Pour the squash into a large bowl. Stir in the Parmesan cheese, 1 cup cheddar cheese, sour cream, and Italian seasoning. Add garlic salt and pepper to taste.
- Pour into a 9x13 greased baking pan. Sprinkle the remaining ½ cup of cheddar cheese on top. Set aside.
- Add the crushed crackers into a gallon Ziploc bag and add the melted butter. Toss to coat the crackers. Spread evenly over the top of the casserole.
- Bake for 20 minutes or until golden and bubbly.
Notes
- Prepare the casserole up to baking step; cover tightly with plastic wrap or foil to prevent drying and odors before baking.
- Leftovers keep well refrigerated for 3-4 days in airtight containers and can be frozen up to 3 months.
- Add the buttery cracker topping only when ready to bake for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 60mg | 20% |
| Sodium | 379mg | 16% |
| Potassium | 404mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 348mg | 35% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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