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Delicious old-school squash casserole baked with cheese and breadcrumbs.

Old-School Squash Casserole

A comforting yellow squash casserole with a cheesy topping and buttery cracker crust, perfect as a side dish for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs yellow squash, sliced into 1/4 inch rounds
  • 1 small onion, finely diced
  • 2 tbsp unsalted butter for cooking
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika (optional)
  • 1 cup crushed buttery crackers for topping
  • 2 tbsp melted butter to mix with crackers

Method
 

Preparation
  1. Preheat the oven to 350 F (175 C) and lightly grease a 9x9 inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add sliced squash and onion, cooking for 8 to 10 minutes until tender. Season with salt and pepper, then remove from heat and let excess moisture evaporate.
Mixing
  1. In a mixing bowl, combine sour cream, mayonnaise, beaten egg, shredded cheese, garlic powder, and paprika. Stir until smooth.
  2. Add the cooked squash mixture to the creamy mixture and combine gently. Transfer to the prepared baking dish and spread evenly.
Topping
  1. In a small bowl, mix crushed crackers with melted butter and sprinkle over the casserole.
Baking
  1. Bake uncovered for 30 to 35 minutes until hot and golden on top.
  2. Let sit for 5 to 10 minutes before serving to allow filling to set.

Notes

Serve warm alongside roasted meats or grilled chicken, or as a vegetarian option. Top with fresh herbs for added flavor. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.