Squash Casserole Recipe

Squash Casserole Recipe

Squash Casserole is an essential dish for holidays and special events. Topped with a buttery cracker topping, this squash casserole is an all-time favorite!

Prep: 5min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: calories 106 kcal, servingSize 1 serving

Ingredients:

• 2 tablespoons butter
• 4 cups sliced yellow squash
• 1 medium onion (chopped)
• 2 large eggs
• 1 cup grated cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 sleeve Ritz crackers

Instruction:

1. Preheat oven to 350º F.
2. Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.
3. To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.
4. Spray a 9×13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not “jiggle” when the dish is moved.
5. Allow to sit for about 3 minutes before serving.

Southern Squash Casserole

A classic Southern Squash Casserole is the perfect way to enjoy the bounty from your summer garden! The cheesy filling is topped with a buttery crumb topping for the ultimate family-friendly side dish recipe!

Prep: 20min

Total: 55min

Yield: 6

Serving Size: 1 /6 of the casserole

Nutrition Facts: servingSize 1 /6 of the casserole, calories 249.1 kcal, Carbohydrate 14.5 g, Protein 10 g, Fat 18.1 g, Saturated Fat 8.5 g, Cholesterol 98.6 mg, Sodium 502.2 mg, Fiber 1.9 g, Sugar 5.2 g, unSaturated Fat 8.4 g

Ingredients:

• 2 tablespoons butter, (divided)
• 4 small yellow squash (about 2 lbs.), ( sliced (about 6 cups total))
• 1 small onion, (diced)
• 1 red bell pepper, (diced)
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 eggs
• 1 cup grated cheddar cheese
• ¼ cup sour cream
• ¼ cup mayonnaise
• ¾ cup crushed butter crackers ((I used 18 Ritz crackers))

Instruction:

1. Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
3. Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
4. Stir the egg mixture into the squash mixture.
5. Transfer the squash mixture into the prepared baking dish.
6. In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
7. Bake for 30-35 minutes, or until casserole is set and topping is golden brown.

Fabulous Yellow Squash Casserole Recipe

Here’s how to get started with making some of your own homegrown culinary memories, courtesy of this delicious, crispy, and cozy yellow squash casserole.

Prep: 5min

Total: 35min

Yield: 8

Serving Size: 0 g

Nutrition Facts: calories 257 calories, Carbohydrate 30 g carbohydrates, Cholesterol 78 mg cholesterol, Fat 13 g fat, Fiber 4 g fiber, Protein 8 g protein, Saturated Fat 7 g saturated fat, servingSize 0 g, Sodium 292 mg , Sugar 1 g , Trans Fat 0 g

Ingredients:

• 6 small yellow squash, thinly sliced
• ½ cup sour cream
• 2 large eggs, room temperature
• 1 tablespoon dried minced onion
• 1 teaspoon fresh thyme
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated cheddar cheese
• ¾ cup panko breadcrumbs
• 2 tablespoon butter, melted
• 1 teaspoon garlic salt

Instruction:

1. Preheat your oven to 350 degrees F. Lightly grease or spray a 2-quart casserole dish or 9×13-inch baking pan with non-stick cooking spray.
2. Wash and thinly slice the yellow squash. Place the slices into a large mixing bowl.
3. In a medium mixing bowl, combine the sour cream, eggs, dried minced onion, fresh thyme, salt, and pepper. Fold in grated cheese then pour over the sliced yellow squash. Mix to combine.
4. Transfer the squash and cheese mixture into the prepared baking dish.
5. In a small bowl, combine panko breadcrumbs with the melted butter and garlic salt, plus parmesan and fresh parsley if desired. Sprinkle the topping mixture over the squash in your baking dish, then transfer to the center of the middle rack in your preheated oven.
6. Bake for 30-35 minutes or until the cheese is melted and starting to bubble and the topping is lightly golden brown in color. You can also broil on low for the last few minutes to finish browning the panko topping.
7. Remove from the oven and serve immediately.

Yellow Squash Casserole

This creamy yellow squash casserole is an easy side dish for any holiday occasion. It has a buttery cracker topping that’s so divine!

Prep: 30min

Total: 1h20min

Yield: 8 – 10 serving(s)

Ingredients:

• 3 lb. yellow squash, cut into 1/4-inch thick slices
• 1 yellow onion, peeled and chopped
• 3 tbsp. olive oil
• 1 1/2 tsp. kosher salt
• 1 tsp. ground black pepper
• 2 large eggs
• 8 oz. sour cream
• 1/2 c. mayonnaise
• 8 oz. sharp cheddar cheese
• 1 tbsp. chopped fresh thyme leaves
• 3 tbsp. butter, melted, plus more for the pan
• 1 1/2 sleeves round butter crackers (such as Ritz), broken (about 3 cups)
• 1/4 c. Parmesan cheese

Instruction:

1. Preheat the oven to 400˚. Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.
2. Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, thyme and black pepper and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they’re not piping hot). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.
3. In a small bowl, combine the melted butter, cracker pieces and parmesan cheese. Sprinkle in an even layer all over the top of the casserole.
4. Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving.

Best Squash Casserole Recipe with Yellow Squash

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