Description
This Yellow Squash Casserole is a creamy, cheesy baked dish featuring tender yellow squash combined with onions, garlic, and a spicy kick of cayenne pepper. Topped with a buttery Ritz cracker crust, it offers a deliciously crunchy finish, perfect as a comforting side for any meal.
Ingredients
Units
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Main Ingredients
- 4 Tbsp. unsalted butter, divided
- 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 large eggs
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 cups shredded cheddar cheese
- 2 oz. Parmesan cheese, finely grated (about 1 cup)
- 1 sleeve Ritz crackers, crushed
Instructions
- Prepare Oven and Dish: Arrange a rack in the center of your oven and preheat to 350°F. Lightly grease a 13” x 9” baking dish with cooking spray to prevent sticking.
- Cook Squash and Onion: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced yellow squash and finely chopped onion, cooking and stirring frequently until the squash becomes tender, approximately 8 minutes.
- Add Seasonings and Drain: Stir in the minced garlic and cayenne pepper, seasoning the mixture with kosher salt and freshly ground black pepper. Transfer the cooked squash mixture to a colander placed over a bowl to drain excess liquid for 5 minutes, then discard the liquid collected.
- Mix Cheese and Eggs: In a large bowl, whisk together the eggs, sour cream, and mayonnaise until smooth. Fold in the shredded cheddar and grated Parmesan cheeses, seasoning again with salt and pepper to taste. Gently fold in the drained squash mixture until evenly combined. Transfer this mixture to the prepared baking dish.
- Prepare Cracker Topping: In a medium heatproof bowl, microwave the remaining 2 tablespoons of butter until melted, about 20 seconds. Toss the crushed Ritz crackers in the melted butter until well coated. Evenly sprinkle this crumbly mixture over the squash casserole in the baking dish.
- Bake the Casserole: Place the dish in the preheated oven and bake until the casserole is golden on top and bubbly, about 20 minutes. Remove from the oven and let rest briefly before serving.
Notes
- To avoid sogginess, be sure to drain the cooked squash mixture well before combining with the cheese and eggs.
- For a spicier kick, increase cayenne pepper slightly or add a dash of smoked paprika.
- You can substitute mayonnaise with Greek yogurt for a tangier, healthier twist.
- Use a mix of sharp cheddar and mild cheddar for a balanced cheesy flavor.
- This casserole pairs wonderfully with grilled meats or as a hearty vegetarian main dish.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 110mg
