squash casserole
This tasty southern squash casserole combines yellow squash, zucchini, onions, and garlic into a creamy cheddar cheese base, topped with buttery crackers. It is a quick and easy side dish that everyone loves.
prep time
25 Min
cook time
20 Min
method
Bake
yield
8 serving(s)
Ingredients
- 4 tablespoons butter
- 4 medium yellow squash or zucchini cut into 1/4 inch rounds
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 large eggs
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons chopped fresh thyme, divided
- 1 - sleeve buttery crackers (like Ritz), coarsely chopped
How To Make squash casserole
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Step 1Preheat oven to 350 degrees. Grease a 9×13-inch casserole dish or a dish close to equivalent in size.
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Step 2Melt 1½ tablespoons butter in a large skillet over medium heat. Sauté the squash just until tender. Place it in a colander in the sink to drain any excess moisture. Carefully drain or wipe the skillet of any added moisture.
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Step 3Melt 1 tablespoon butter over medium heat. Add the onion and cook until tender. Reduce the heat to low and add the garlic, cooking for a minute.
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Step 4In a large bowl, mix the eggs, cheddar cheese, mayonnaise, sour cream, salt, black pepper, and thyme. Gently toss the veggies in the egg mixture and spoon them into the prepared casserole.
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Step 5Melt 1½ tablespoons butter. Mix the crushed crackers with the melted butter and sprinkle them over the top of the squash mixture. Bake for 25-30 minutes or until lightly browned. Let the casserole rest for 5 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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