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Yellow Squash Casserole

Yellow Squash Casserole Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 286
Ingredients Method Notes

Ingredients
  

  • 2 lb yellow squash, sliced into ¼-inch half-moons
  • 1 medium yellow onion, finely chopped
  • 3 tbsp unsalted butter, divided
  • 1 large egg, lightly beaten
  • 1 cup sour cream
  • 1½ cups shredded sharp cheddar cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup crushed butter crackers

Method
 

  1. Preheat oven to 350°F. Melt 1½ tbsp butter in a large skillet over medium heat and sauté the onion for 3 minutes. Add the squash and salt, and cook 5 to 6 minutes until tender and dry.
  2. In a large bowl, whisk together the sour cream, egg, 1 cup cheddar, and pepper. Gently fold in the cooked squash and onion.
  3. Turn the mixture into a buttered 2-quart baking dish. Top with the remaining ½ cup cheddar. Mix the crushed crackers with the remaining 1½ tbsp melted butter and scatter evenly over the casserole.
  4. Bake for 25 to 30 minutes until bubbly and the topping is deep golden. Let rest 5 minutes before serving.

Notes

If your squash slices are on the thicker side, add a minute or two to the skillet time so they release most of their liquid. The casserole can be assembled a day ahead but wait to add the cracker topping until just before baking, otherwise it will soften in the fridge.