Creamy Squash Casserole

Creamy Squash Casserole

Ingredients

2 lbs yellow squash, sliced

1 small onion, diced

2 tbsp butter

1 cup shredded cheddar cheese

½ cup sour cream

½ cup mayonnaise

1 large egg, beaten

1 tsp garlic powder

½ tsp onion powder

Salt and black pepper, to taste

Topping

1 cup crushed buttery crackers (such as Ritz)

2 tbsp melted butter

¼ cup grated Parmesan cheese (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Cook the sliced squash and onion in boiling salted water for 8–10 minutes, until just tender. Drain well and gently press out excess moisture.

In a skillet, melt the butter and lightly sauté the squash mixture for 2–3 minutes to remove any remaining liquid.

In a large bowl, combine the cheddar cheese, sour cream, mayonnaise, beaten egg, garlic powder, onion powder, salt, and pepper.

Fold the squash mixture into the cheese mixture until evenly coated.

Transfer to the prepared baking dish.

Mix the crushed crackers with the melted butter (and Parmesan, if using). Sprinkle evenly over the casserole.

Bake for 30–35 minutes, or until hot and bubbly with a golden-brown topping.

Let rest for 5–10 minutes before serving.

Serving

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 6–8

This classic Southern-style squash casserole is creamy, cheesy, and topped with a buttery, crispy cracker crust. It’s an excellent side dish for fried chicken, grilled meats, or holiday dinners.