Go Back
–+ servings
Squash Casserole Recipe

Squash Casserole

Wholesome Cove
This squash casserole recipe turns a pile of summer squash into one of the most requested side dishes at any potluck table. It pairs tender yellow squash with a creamy, cheesy filling and a buttery cracker topping that bakes up golden and crisp.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 310 kcal

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Mixing bowls
  • Box grater - for shredding your own cheddar
  • Colander
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Rubber spatula
  • Cast iron baking dish - optional, if you prefer baking in something heavier than glass
  • OXO Good Grips Mandoline Slicer - optional, for even slicing
  • Lodge Cast Iron Skillet - optional, for sautéeing
  • Pyrex 9x13 Baking Dish - optional, glass allows you to see bottom browning
  • Microplane grater - optional, for fine parmesan
  • Salad spinner - optional, for drying sautéed squash

Ingredients
  

  • 3 pounds yellow squash - 1.4 kg, sliced into half-moons
  • 1 medium yellow onion - diced
  • 3 tablespoons unsalted butter - divided
  • 2 cloves garlic - minced
  • 2 large eggs - beaten
  • 1/2 cup sour cream - 115 g
  • 1/4 cup mayonnaise - 55 g
  • 1 1/2 cups sharp cheddar cheese - 170 g, shredded, divided
  • 1 teaspoon salt - plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground thyme
  • 1 sleeve buttery round crackers - about 35 crackers, crushed
  • 1/3 cup grated parmesan cheese - 35 g
  • 2 tablespoons melted butter - for the topping

Instructions
 

  • Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Cook onion for 3 minutes until soft. Add squash, salt, pepper, and thyme. Cook 8-10 minutes until tender. Add garlic for the last minute.
  • Pour cooked squash into a colander and drain for 5 minutes, pressing gently. Pat dry with paper towels if needed.
  • In a large bowl, whisk together eggs, sour cream, and mayonnaise until smooth. Stir in 1 cup of shredded cheddar. Adjust salt and pepper.
  • Add drained squash to the bowl and fold gently until evenly coated.
  • Pour mixture into prepared dish and spread evenly. Sprinkle remaining 1/2 cup cheddar over the top.
  • In a small bowl, combine crushed crackers, parmesan, and melted butter. Sprinkle evenly over the casserole.
  • Bake for 30-35 minutes until filling bubbles and topping is golden brown. Let rest 5-10 minutes before serving.

Notes

  • Salt the squash before cooking: A light salt on the raw squash draws out moisture early, which means less liquid to deal with later.
  • Don't skip the draining step: It's tempting to go straight from the skillet to the mixing bowl, but that extra five minutes in the colander really does matter.
  • Use a mix of cheeses: A combination of cheddar and Monterey jack adds great flavor.
  • Toast the cracker topping separately: A quick five minutes in a dry skillet before mixing with butter gives an even crispier finish.
  • Let it rest before cutting: Squash casserole is loose right out of the oven and firms up significantly as it cools for a few minutes.
  • Use a light hand with the thyme: It's easy to add too much and overpower the squash's natural sweetness.
  • Bake on the center rack: This keeps the topping from browning too fast before the inside is fully heated through.
  • Make-ahead tip: Assemble the casserole without the cracker topping, cover, and refrigerate for up to 1 day. Add the topping right before baking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Squash casserole can be frozen for up to 2 months, though the texture softens slightly once thawed. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1ServingCalories: 310kcalCarbohydrates: 14gProtein: 10gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 490mgPotassium: 340mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 4mg
Keyword creamy casserole, potluck recipe, southern side dish, squash casserole, summer squash recipe
Tried this recipe?Let us know how it was!