Classic Squash Casserole
Cozy up with this **Classic Squash Casserole**, a comforting Southern favorite that transforms humble yellow squash into a creamy, cheesy delight with a buttery crunch. Featuring tender slices of sautéed squash and onions, a rich blend of cheddar cheese and sour cream, and a golden topping of crushed saltine crackers, this casserole strikes the perfect balance of flavors and textures. With a subtle kick of garlic and cayenne pepper, it’s irresistibly savory with just the right amount of spice. Ready in just an hour, this easy-to-make side dish is perfect for family dinners, holiday gatherings, or potlucks. Serve it warm and watch as everyone goes back for seconds—this classic casserole is a tried-and-true crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds Yellow squash
- 6 tablespoons Butter
- 1 medium Onion
- 1 cup Cheddar cheese
- 1 cup Sour cream
- 35 pieces Saltine crackers
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 350°F (175°C).
Slice the yellow squash into thin rounds or half-moons, about 1/4 inch thick.
Dice the onion into small pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced squash and diced onion to the skillet. Season with a small pinch of salt to help draw out the moisture.
Cook for 10 minutes, stirring often, until the squash is tender and the onions are translucent.
Remove the skillet from the heat and drain any excess liquid from the squash and onion mixture.
In a large mixing bowl, combine the cooked squash and onions, 4 tablespoons of melted butter, cheddar cheese, sour cream, 30 crushed saltine crackers, beaten egg, salt, black pepper, garlic powder, and cayenne pepper. Mix well until everything is combined.
Grease a 9x13 inch baking dish with a little butter or non-stick spray.
Transfer the squash mixture into the prepared baking dish and spread it evenly.
Melt the remaining 2 tablespoons of butter in a small bowl and mix with the remaining 5 crushed saltine crackers.
Sprinkle the buttered cracker crumbs evenly over the top of the squash mixture.
Bake in the preheated oven for 30 minutes until the top is golden brown and the casserole is bubbling around the edges.
Let the casserole sit for about 5 minutes before serving to slightly set.
Serve warm and enjoy your delicious squash casserole!
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 97.1 g | 485% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 4710 mg | 205% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 51.6 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1177 mg | 91% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3473 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
