Description
A comforting and crunchy casserole made with creamy cheddar, yellow squash, and a buttery Ritz cracker topping, perfect for gatherings and family dinners.
Ingredients
Scale
- 4 cups yellow squash, sliced thin
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons butter, divided
- 4 ounces cream cheese, softened
- 1 ½ cups sharp cheddar cheese, shredded
- ½ cup mayonnaise
- 1 ½ cups Ritz crackers, crushed
- ¼ cup milk
- Salt and pepper to taste
- Optional: pinch of cayenne or smoked paprika
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the yellow squash thinly and sprinkle with salt; let sit in a colander for 10-15 minutes, then gently squeeze out excess water.
- In a skillet, melt 2 tablespoons of butter over medium heat and cook the onion until translucent, about 5 minutes. Add the garlic and cook another minute.
- In a large bowl, blend the cream cheese, mayonnaise, and milk until smooth. Stir in the onion and garlic mixture, seasoning with salt and pepper.
- Fold the squash into the mixture and stir in 1 cup of cheddar cheese until well coated.
- Pour the mixture into a greased baking dish, spreading it evenly.
- Mix the remaining Ritz crackers with melted butter until crumbly, then sprinkle over the squash mixture.
- Bake for 30-35 minutes until golden brown and bubbly.
- Let the casserole sit for 5-10 minutes before serving.
Notes
For a vegan version, use plant-based cream cheese, mayonnaise, and cheddar. This casserole can be assembled ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 30mg