Description
This yellow squash casserole is a creamy, cheesy, and comforting dish perfect for any meal! Made with tender yellow squash, a rich cheese sauce, and a crispy buttery topping, this casserole is a must-have for potlucks, family dinners, or holiday feasts. Whether you’re looking for a Southern squash casserole, a healthy summer squash recipe, or an easy baked squash dish, this recipe is sure to impress!
Ingredients
Units
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For the Squash Base:
- 4 cups yellow squash, sliced
- 1 small onion, finely chopped
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
For the Creamy Cheese Sauce:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika (optional)
For the Crunchy Topping:
- 1 cup crushed Ritz crackers or breadcrumbs
- 2 tbsp melted butter
Instructions
1. Preheat & Prepare the Squash:
- Preheat oven to 375°F (190°C).
- In a skillet, melt butter and sauté yellow squash and onions until soft (about 5 minutes).
- Season with salt and pepper, then remove from heat.
2. Make the Creamy Filling:
- In a bowl, mix sour cream, mayonnaise, cheddar cheese, Parmesan, garlic powder, and paprika.
- Stir in the cooked squash and onions until well combined.
3. Assemble the Casserole:
- Transfer the mixture to a greased 9×13-inch baking dish.
- In a small bowl, mix crushed crackers with melted butter, then sprinkle over the top.
4. Bake & Serve:
- Bake uncovered for 25-30 minutes, or until bubbly and golden brown.
- Let sit for 5 minutes before serving.
Notes
- For extra crunch, add toasted pecans or crushed cornflakes to the topping.
- Want a lighter version? Swap sour cream and mayo for Greek yogurt.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
