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Squash Casserole A delicious squash casserole baked in a white ceramic dish, topped with crispy golden breadcrumbs and shredded cheese, with a sprinkle of green herbs

Squash Casserole

This Squash Casserole is creamy, cheesy, and topped with a buttery cracker crust – a perfect comfort dish!
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Course: Side Dish, Vegetable
Cuisine: American, Southern
Keyword: cheesy casserole, comfort food, easy side dish, squash casserole, vegetable casserole
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 207kcal
Cost: $6

Ingredients

  • 2-3 yellow squash sliced into ¼-inch discs, about 4 cups
  • ½ yellow onion finely sliced
  • ¾ cup cheddar cheese shredded
  • ¼ cup Parmesan cheese shredded
  • 3 cloves garlic minced
  • 2 tablespoon salted butter
  • 1 teaspoon salt divided
  • 2 eggs
  • ½ cup milk any type, such as whole or 2%
  • ½ tablespoon fresh parsley chopped
  • ½ teaspoon black pepper freshly cracked
  • ¼ teaspoon crushed red pepper
  • 18 butter crackers crushed, divided

Instructions

  • Preheat the oven to 350°F. Gather all ingredients: yellow squash, onion, shredded cheddar, Parmesan, and minced garlic.
  • In a large skillet, melt the butter over medium heat. Add the onion and ¼ teaspoon salt. Cook until the onion is tender and starts to caramelize, about 6 minutes.
    Thinly sliced onions sizzling in a stainless steel skillet, lightly browned and softened in butter or oil.
  • Add the squash slices to the skillet and cook for 5 minutes, or until tender-crisp.
    Sliced yellow squash added to the skillet with sautéed onions, creating a colorful and fresh layer of vegetables.
  • Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
  • Transfer the cooked vegetables into a 3-quart casserole dish.
  • In a separate bowl, beat the eggs and mix with the milk, parsley, remaining salt, black pepper, and crushed red pepper. Pour this mixture over the vegetables in the casserole dish.
    A bowl of cream and herbs being poured over sautéed squash and onions, ready to be mixed in for a creamy texture and flavorful taste.
  • Combine half of the crushed crackers and shredded cheddar in a bowl. Stir well to combine, then add this mixture to the casserole dish with the squash.
    A close-up of a bowl of shredded cheddar cheese and crushed crackers, prepared to be sprinkled over the casserole for a crunchy topping.
  • Top the casserole with the remaining crushed crackers and sprinkle with Parmesan cheese.
  • Bake the casserole in the preheated oven for 45 minutes, or until the top is golden brown and crispy.

Notes

Yellow squash makes this dish naturally sweet and tender, while the cheese and cracker topping bring all the flavor and texture you crave.

Nutrition

Serving: 1Serving | Calories: 207kcal (10%) | Carbohydrates: 12g (4%) | Protein: 9g (18%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 55mg (18%) | Sodium: 689mg (30%) | Potassium: 250mg (7%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 800IU (16%) | Vitamin C: 20mg (24%) | Calcium: 220mg (22%) | Iron: 1.2mg (7%)
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