Description
This Cheesy Squash Casserole is a comforting fall dish featuring tender yellow squash, a creamy, cheesy sauce, and a buttery cracker topping. Perfect as a hearty side dish for family dinners or holiday meals.
Ingredients
- 2 1/2 pounds yellow squash, cut into 1/4 inch slices
- 2 tablespoons butter
- 1 cup white onion, diced
- 3 cloves garlic, minced
- Cheesy Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup parmesan cheese, grated
- 2 cups Colby Jack cheese, shredded
- 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
- Cracker Topping:
- 1 sleeve Ritz crackers, crushed
- 4 tablespoons butter, melted
Instructions
- Preheat the oven to 350°F and spray an 8×8 baking dish with nonstick spray.
- Slice the squash into 1/4 inch slices.
- Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Add squash and onion and sauté for about 8 minutes until soft.
- Add garlic and cook for another 30 seconds. Remove from heat.
- Transfer cooked squash mixture to a colander and let it drain for 10 minutes, stirring occasionally to remove excess liquid.
- In a mixing bowl, whisk together mayonnaise, sour cream, milk, eggs, cayenne, salt, pepper, parmesan cheese, and thyme.
- In another bowl, combine crushed crackers with melted butter until fully coated.
- Layer 1/3 of the cheese sauce in the bottom of the prepared baking dish, followed by half of the drained squash mixture. Add another 1/3 of the sauce, the remaining squash, and then the rest of the sauce.
- Top evenly with the buttered cracker crumbs.
- Bake for 25–30 minutes, or until golden brown and cooked through.
Notes
- You can use any buttery cracker for the topping if Ritz is unavailable.
- Do not slice squash too thin, or it may become mushy.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 516
- Sugar: 7g
- Sodium: 1007mg
- Fat: 44g
- Saturated Fat: 20g
- Unsaturated Fat: 21g
- Trans Fat: 0.3g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 144mg
