Made This?
Let us know how it went in the comments below!
During the peak season, I can’t get enough of summer squash. There are countless ways to enjoy it, but this comforting casserole just might be my favorite. Mixed with sour cream, mayo, cheddar and Parm, this squash casserole is creamy, extra-flavorful, and more than satisfying. Finished with a buttered Ritz cracker topping, this casserole just might be the pinnacle of summer comfort food. Here's how to make it the best it can be:
What People Are Saying:
“Just made it and have to stop myself from eating even more than the two generous servings I’ve already eaten. Thank you for the recipe!” - CyanProcessor
“I’ve been searching for a recipe that would come close to my mother’s squash casserole and I think I found it! This is so good and even better reheated as leftovers!” - Dellydo
First, preheat the oven to 350°, and lightly grease a medium casserole dish. Then, in a large skillet over medium heat, add and melt 2 tablespoons of butter. Add the sliced squash and the chopped onion and cook, making sure you’re stirring often, until the squash is tender. This should take around 8 minutes. Then, add in the garlic, and season with salt, pepper, and cayenne pepper. Once everything is combined, transfer the entire mixture to a colander set over a bowl, and let it drain for 5 minutes. After 5 minutes, discard the excess liquid and set the mixture aside.
In a large bowl, whisk together the eggs, sour cream, and mayonnaise. Then, add the freshly shredded cheddar and Parmesan, and season with salt and pepper. Fold in the squash mixture (do this gently to avoid breaking up the squash), then transfer to your prepared baking dish.
Now, for the topping: Melt the remaining butter, and toss with crushed Ritz crackers in a bowl.
Sprinkle the mixture over the casserole, making sure you cover it evenly. Bake the casserole until the Ritz crackers are golden and the cheese is bubbly, around 20 minutes.
The full list of ingredients and instructions can be found in the recipe below.
If you have leftovers, let them cool, then store in the refrigerator in an airtight container for 4 to 5 days.
unsalted butter, divided
yellow squash, sliced into 1/2"-thick coins
yellow onion, finely chopped
garlic cloves, minced
cayenne pepper
Kosher salt
Freshly ground black pepper
large eggs
sour cream
mayonnaise
shredded cheddar
Parmesan, finely grated (about 1 cup)
sleeve Ritz crackers, crushed
Let us know how it went in the comments below!