Description
A comforting and creamy squash casserole featuring tender yellow squash and onions baked in a savory mixture of eggs, cream, sour cream, and cheddar cheese, topped with a buttery crushed cracker crust. Perfect as a hearty side dish or a cozy vegetarian main.
Ingredients
Scale
Vegetables
- 2 pounds yellow squash, ends trimmed and cut into 1/4-1/3 inch thick rounds
- 1 medium onion, chopped (about 1 cup)
Dairy & Eggs
- 3 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded cheddar cheese (for topping)
- 3 tablespoons unsalted butter (melted, for topping)
Other Ingredients
- 1/4 cup mayonnaise
- 1 sleeve buttery crackers, crushed
- Salt and ground black pepper, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground paprika
Instructions
- Prepare the casserole dish and preheat oven: Grease a 9×13 inch casserole dish thoroughly. Preheat your oven to 350°F (175°C) to ensure it’s ready once the filling is assembled.
- Cook the squash and onions: In a large skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the sliced yellow squash and chopped onion, seasoning them with salt and ground black pepper to taste. Cook, stirring occasionally, for 5-10 minutes until the squash is tender and the onion becomes translucent. After cooking, transfer the mixture to a colander set over the sink and let it drain for about 5 minutes to remove excess liquid. Gently blot with paper towels, then let the mixture cool for an additional 5 minutes.
- Prepare the creamy filling: While the squash is draining, whisk together 2 large eggs, 1/2 cup cream, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 cup shredded cheddar, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon ground paprika, and ground black pepper to taste in a large bowl. Add the drained and cooled squash and onion mixture to the bowl, gently stirring to coat the vegetables evenly with the egg mixture.
- Assemble the casserole: Spread the prepared filling evenly into the greased casserole dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. In a small bowl, combine 3 tablespoons of melted unsalted butter with the crushed buttery crackers, then evenly sprinkle this mixture over the cheddar cheese layer to create a crunchy topping.
- Bake and serve: Place the casserole in the preheated oven and bake for 20-30 minutes, or until the edges are bubbly, the topping is golden brown, and the filling jiggles slightly when shaken. Remove from the oven and allow the casserole to cool for about 5 minutes before serving warm.
Notes
- Make sure to drain the cooked squash thoroughly to prevent the casserole from becoming watery.
- The cracker topping adds a delightful crunch; buttery crackers like Ritz work best.
- You can substitute cheddar cheese with your preferred mild or sharp cheese for different flavor profiles.
- This casserole pairs well with grilled meats or can be served as a vegetarian main dish.
- For a lighter version, you can reduce the amount of butter or use low-fat sour cream and mayonnaise.
