Cheesy Squash Casserole

Course: Side Dish

Cuisine: American

Keyword: squash casserole

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings:

Calories: 214kcal

The layers of freshly sliced squash with cheese and a buttery cracker topping in this Cheesy Squash Casserole are the easy side dish you having been searching for!

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Ingredients

1 tablespoon vegetable oil
4 cups green and yellow squash , cut into thin slices
¼ cup white onion , chopped
1 cup cheddar cheese , shredded and divided
1 egg , lightly beaten
½ cup whole milk
1/4 cup butter , melted
2 tablespoons sour cream
1 teaspoon Kosher salt
½ teaspoon white pepper
1 teaspoon garlic powder
1 1/2 cups buttery crackers , crushed*
1 teaspoon dried parsley flakes

Instructions

Preheat oven to 350 degrees.
Heat vegetable oil in a large skillet over high heat. Cook sliced squash in 2 batches, until it starts to soften. This will take about 5 minutes per batch. The ideal texture is slightly soft, but not falling apart.
Remove from heat and drain to remove any excess liquid.
Transfer to a large mixing bowl. Set aside.
In a small bowl, combine egg, whole milk, melted butter, sour cream, Kosher salt, ground pepper, garlic powder and ½ cup shredded cheddar cheese.
Gently toss cooked squash with this mixture.
Transfer to a 3-quart casserole dish prepared with cooking spray.
Top squash casserole with crushed crackers, remaining ½ cup shredded cheddar cheese and dried parsley.
Bake, uncovered, for 20-25 minutes until cheese has melted and top is bubbly and brown.
Remove and allow to cool for 5-10 minutes before serving.

Notes

Buttery crackers can be any type of buttery cracker, such as Ritz or Club crackers
Crackers don’t have to be perfectly crushed into crumbs, in fact, I like it best when there are varying sizes to make it a little more interesting.

Nutrition