The Best Squash Casserole
The best squash casserole is classic southern comfort food made with yellow squash, mayo, sour cream, cheese, and a buttery cracker topping.
Servings: 8
Calories: 397kcal
Equipment
- baking dish (9 x 13)
Ingredients
SQUASH
- 2 Tbsp. butter
- 3 large yellow squash quartered and diced
- 1 small sweet onion diced
- ½ teaspoon garlic salt with parsley
FILLING
- 1 cup sour cream
- ½ cup mayonnaise
- 8 oz. pkg. sharp cheddar cheese shredded
- 1 cup parmesan cheese shredded
- 2 eggs beaten
TOPPING
- ¼ stick butter melted
- 1 sleeve Ritz crackers crushed
- ½ cup french fried onions crushed
Instructions
- Preheat oven to 350 degrees.
- Melt butter in skillet. Add squash, onion, and garlic salt. Saute' veggies for 10 minutes over medium heat until tender. Take off heat.
- Add sour cream, mayonnaise, cheddar and parmesan to the skillet. Stir well.
- Beat 2 eggs and mix well with filling. Pour contents of skillet into a large casserole dish.
- In a separate bowl, melt butter in microwave. Crush crackers and french fried onions in a large baggie and mix with melted butter in bowl.
- Sprinkle cracker mixture over squash casserole. Bake for 30 minutes until topping is golden brown.
Notes
- Squash casserole pairs well with fried chicken, pork tenderloin and glazed ham.
- Use two cheeses for best results. Make sure one of them is parmesan. Use the shredded kind, not the powdery-type.
- Squash casserole freezes well before or after it's cooked for up to 3 months in an airtight container. To reheat, thaw overnight in fridge, then bake as directed in instructions.
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 7g | Protein: 15g | Fat: 35g | Saturated Fat: 16g | Sodium: 710mg | Potassium: 312mg | Fiber: 1g | Sugar: 4g | Vitamin C: 14mg | Calcium: 407mg | Iron: 1mg