Description
This classic squash casserole recipe is a comforting side dish. It features tender squash baked with sour cream, butter, and cheese.
Ingredients
Scale
- 2 pounds yellow squash, sliced
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1 sleeve (about 4 ounces) buttery crackers, crushed
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large pot, bring water to a boil. Add the sliced squash and cook until tender, about 8-10 minutes. Drain well.
- In a large bowl, combine the cooked squash, melted butter, sour cream, shredded cheddar cheese, chopped onion, salt, and pepper. Mix until well combined.
- Pour the squash mixture into the prepared baking dish.
- Evenly sprinkle the crushed crackers over the top of the squash mixture.
- Bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let stand for a few minutes before serving.
Notes
- For extra flavor, sauté the onion before adding it to the squash mixture.
- You can use a mix of cheeses, such as Monterey Jack or Gruyere, for a different taste.
- If you prefer a crispier topping, toast the crushed crackers in a dry pan for a few minutes before sprinkling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg