Description

This Deliciously Easy Squash Casserole is a warm, comforting dish perfect for family dinners. Featuring tender sautéed yellow squash and onions mixed with creamy cheese and topped with a buttery, crunchy cracker crust, this casserole delivers a perfect balance of flavors and textures. Quick to prepare and oven-baked to golden perfection, it’s an ideal side dish or vegetarian main that will warm your heart and satisfy your taste buds.

Ingredients

Scale

Main Ingredients

4 cups yellow squash, sliced (about 4–5 medium squash)
1 small onion, finely chopped
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 egg, beaten
1/2 teaspoon garlic powder
Salt and pepper to taste

Topping Ingredients

1 cup crushed Ritz crackers or buttery breadcrumbs
2 tablespoons melted butter

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish or a similar-sized dish to prevent sticking.
Sauté Vegetables: In a large skillet over medium heat, sauté the sliced yellow squash and finely chopped onion with a pinch of salt for 8–10 minutes until they become tender. Drain any excess liquid to avoid a watery casserole.
Mix Ingredients: In a large mixing bowl, combine the cooked squash and onion mixture with shredded cheddar cheese, sour cream, mayonnaise, beaten egg, garlic powder, salt, and pepper. Stir well until all ingredients are evenly incorporated.
Prepare Casserole: Transfer the combined mixture to the prepared baking dish and spread it out evenly to ensure uniform cooking.
Prepare Topping: In a small bowl, mix the crushed Ritz crackers (or buttery breadcrumbs) with melted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the top of the casserole.
Bake: Place the casserole dish in the preheated oven and bake for 30–35 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
Cool and Serve: Remove the casserole from the oven and allow it to cool for 5 minutes before serving to let it set and enhance the flavors.

Notes

You can substitute the yellow squash with zucchini if desired.
For a crispier topping, broil for the last 2–3 minutes but watch carefully to prevent burning.
To make this dish gluten-free, use gluten-free crackers or breadcrumbs for the topping.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
If you prefer a richer flavor, add 1/2 cup of grated Parmesan cheese to the topping mixture.