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Summer Squash Casserole

Creamy Summer Squash Casserole Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 lbs yellow squash or zucchini
  • 1 medium yellow onion
  • 1 tsp fine sea salt
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 large egg
  • 1/2 tsp black pepper
  • 1 cup crushed buttery round crackers
  • 2 tbsp unsalted butter, melted

Method
 

  1. Slice squash into 1/4-inch half-moons. Toss with salt in a colander and let drain 30 minutes. Rinse, press dry with paper towels.
  2. In a saucepan over medium heat, melt 2 tbsp butter. Cook onion until soft, about 4 minutes. Stir in flour and cook 1 minute. Whisk in milk, cook until thickened, 3 to 4 minutes. Off heat, mix in cheddar, sour cream, egg, and pepper.
  3. Fold drained squash into the cheese sauce. Transfer to a buttered 8-inch square (or 2-quart) baking dish.
  4. Toss crushed crackers with melted butter. Scatter evenly over squash mixture. Bake at 350°F (175°C) until golden and bubbling, 30 to 35 minutes.
  5. Let rest 10 minutes before serving.

Notes

The 30-minute salting time is hands-off and not included in the prep time above. Don't skip it, it's what keeps the casserole from turning watery.