Description
This comforting Yellow Squash Casserole combines tender sautéed yellow squash and onions with a creamy, cheesy mixture, topped with crispy Ritz cracker crumbs and baked to golden perfection. Perfect as a flavorful side dish, it balances mild sweetness with a slight kick of cayenne for depth.
Ingredients
Units
Scale
Squash Mixture
- 2 lb. yellow squash, sliced into 1/2"-thick coins
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/4 tsp. cayenne pepper
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp. unsalted butter
Cheese Mixture
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 cups shredded cheddar cheese
- 2 oz. Parmesan, finely grated (about 1 cup)
- Salt and freshly ground black pepper, to taste
Topping
- 2 Tbsp. unsalted butter
- 1 sleeve Ritz crackers, crushed
Instructions
- Preheat the Oven and Prepare Dish: Arrange a rack in the center of the oven and preheat to 350°F. Lightly grease a 13″ x 9″ baking dish with cooking spray to prevent sticking.
- Sauté Squash and Onion: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced yellow squash and finely chopped onion, stirring frequently until the squash becomes tender, about 8 minutes.
- Add Seasonings and Drain: Stir in the minced garlic and cayenne pepper. Season the mixture with kosher salt and freshly ground black pepper to taste. Transfer the squash mixture to a colander set over a bowl and let it drain for 5 minutes, discarding any liquid to avoid excess moisture in the casserole.
- Mix Cheese Base: In a large bowl, whisk together the eggs, sour cream, and mayonnaise until smooth. Stir in shredded cheddar cheese and grated Parmesan. Season with additional salt and black pepper to taste. Gently fold in the drained squash mixture until well combined.
- Prepare Topping: In a medium heatproof bowl, microwave 2 tablespoons of butter until melted, about 20 seconds. Add the crushed Ritz crackers and toss to coat evenly with butter.
- Assemble and Bake: Transfer the squash and cheese mixture to the prepared baking dish. Evenly sprinkle the buttered cracker topping over the surface. Bake in the preheated oven until the casserole is golden brown and bubbly, about 20 minutes.
Notes
- Drain the squash mixture thoroughly to prevent a watery casserole.
- The cayenne pepper adds a gentle kick; adjust amount to suit your taste.
- Use freshly grated Parmesan for better texture and flavor.
- For a gluten-free version, substitute Ritz crackers with gluten-free breadcrumbs.
- Allow casserole to cool slightly before serving to set.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 125mg
