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Yellow Squash Casserole

A comforting casserole made with tender yellow squash, creamy sauce, and a golden-brown crust that impresses both in flavor and appearance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups yellow squash (sliced)
  • 1 medium onion (finely chopped)
  • 2 cups shredded cheddar cheese divided
  • 1 cup sour cream
  • 1 cup crushed crackers or breadcbs for topping
  • 3 tablespoons butter (melted)
  • 2 large eggs
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a pot, bring water to a boil, then add the sliced yellow squash and chopped onion. Cook until tender, about 5-7 minutes. Drain and let cool.
  3. In a large mixing bowl, combine the sour cream, half the cheese, melted butter, and eggs. Stir until fully blended.
  4. Add the cooked squash and onion mixture into the creamy base. Season with salt and pepper.
  5. Pour the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining cheese and crushed crackers on top.
  6. Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and bubbly.
  7. Allow it to sit for a few minutes before serving.

Notes

For a creamier casserole, add more sour cream or cheese. Feel free to mix in other vegetables for added nutrition. This casserole can be made a day ahead and stored in the fridge. Leftovers can be kept in an airtight container for 3-4 days or frozen for up to 3 months.