Sides
Golden Squash Casserole with Buttery Cracker Crumbs
Tender yellow squash and sweet onion bake in a creamy, cheesy custard beneath a golden crust of buttery cracker crumbs.
This casserole is what happens when a summer squash surplus meets a covered-dish potluck. It bakes up soft and custardy underneath with a satisfyingly crunchy, buttery topping that keeps everyone coming back for seconds.
Ingredients
- 2 1/2 pounds yellow squash, sliced
- 1 small sweet onion, diced
- 2 tablespoons unsalted butter, plus more for topping
- 2 large eggs, beaten
- 1 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 1/2 cups crushed buttery round crackers, divided
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
Instructions
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1
Preheat and cook squashPreheat the oven to 350°F. Melt the butter in a large skillet over medium heat and cook the squash and onion until tender and most of the liquid has evaporated, about 10 minutes.
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2
Drain excess liquidTransfer the squash mixture to a colander and press gently to remove excess moisture, then let cool slightly.
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3
Mix the fillingIn a large bowl, whisk together the eggs and sour cream, then fold in the cooked squash mixture, 1 cup of the cheddar, garlic powder, salt, and pepper.
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4
Assemble the casseroleSpread half the cracker crumbs in the bottom of a buttered 2-quart baking dish, pour the squash mixture over the top, and smooth into an even layer.
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5
Add the toppingSprinkle the remaining cracker crumbs and remaining cheddar over the top, then dot with a few small pieces of butter.
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6
Bake until goldenBake for 30 to 35 minutes until the top is golden brown and the center is set but still slightly jiggly.
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7
Rest before servingLet the casserole rest for 10 minutes before serving so it firms up enough to slice cleanly.
Okra & Oak Tip
Salt the sliced squash and let it sit in a colander for 15 minutes before cooking to draw out extra water, which keeps the finished casserole from turning watery.
Storage
Cover and refrigerate for up to 4 days; reheat individual portions in a 350°F oven for about 15 minutes to keep the topping crisp.
Frequently Asked Questions
Yes, assemble the casserole up to a day ahead, cover and refrigerate, then add the topping and bake just before serving.
Zucchini works well as a substitute or in combination with yellow squash, though it releases a bit more water, so drain it thoroughly.
Nutrition
Per serving. Values are estimates.
280
Calories
9g
Protein
18g
Carbs
20g
Fat
