Description
A comforting yellow squash casserole with a creamy filling and crispy buttery topping, perfect for weeknight dinners and gatherings.
Ingredients
Scale
- Cooking spray
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 2 pounds yellow squash, cut into quarter-moons (about 6 cups)
- Salt and pepper (to taste)
- 1 cup chopped onion
- 1 clove garlic (minced)
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup sour cream
- 1 sleeve buttery crackers (about 30 crackers, crushed, divided)
Instructions
- Preheat the oven to 350°F. Spray a 1½ to 2-quart baking dish with cooking spray.
- In a large pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the yellow squash and chopped onions, seasoning lightly with salt and pepper. Sauté for about 10 minutes until crisp-tender.
- Add the minced garlic and sauté for an additional minute.
- Remove from heat and stir in the cheddar cheese, Parmesan cheese, sour cream, and half of the crushed crackers. Mix well and taste for seasoning adjustments.
- Pour the mixture into the prepared baking dish.
- Melt the remaining 2 tablespoons of butter and mix with the leftover crushed crackers; sprinkle this over the casserole.
- Bake for 20 minutes, or until bubbly and the topping is golden brown.
Notes
Use firm, bright yellow squash for best texture. Freshly shredded cheese is preferred for melt and flavor. Assemble ahead of time and refrigerate before baking for convenience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg