Description
This Southern squash casserole transforms humble yellow squash into the creamiest, cheesiest side dish you’ll ever taste – complete with that irresistible buttery cracker topping!
Ingredients
Scale
- 2 pounds yellow summer squash, sliced into ¼-inch rounds
- 1 large yellow onion, finely diced
- 2 tablespoons butter, plus 2 tablespoons melted for topping
- 2 large eggs, lightly beaten
- 1 cup sour cream
- 1½ cups sharp cheddar cheese, freshly grated and divided
- 1 sleeve (about 30) buttery round crackers, crushed and divided
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional)
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- Place sliced squash and diced onion in a large pot with 1 inch of water. Bring to a boil, reduce to simmer, and cook for 5-7 minutes until squash is just tender.
- Thoroughly drain the squash mixture in a colander, then press between paper towels to remove excess moisture.
- In a large bowl, combine the hot squash mixture with 2 tablespoons butter, allowing it to melt. Cool for 5 minutes.
- Add beaten eggs, sour cream, 1 cup cheddar cheese, two-thirds of the crushed crackers, and all seasonings to the squash mixture. Stir gently to combine.
- Transfer to prepared baking dish and spread evenly. Top with remaining ½ cup cheese.
- Bake uncovered for 25 minutes, then remove from oven.
- Mix remaining crushed crackers with 2 tablespoons melted butter and sprinkle over the casserole.
- Return to oven for 10-15 minutes until topping is golden brown and center is set.
- Let rest for 5-10 minutes before serving.