Old-School Squash Casserole
×Category: Sides Ingredients | Type: Hotsides | Servings: 8 | By: Chef Cliff
Squash casserole with a creamy sauce and crunchy, buttery cracker topping.
Ingredients
- Unsalted Butter (Divided): 6 TBSP
- Yellow Squash (Sliced, 1/4 inch thick, Medium, from 5 squash): 3 Lbs.
- Yellow Onion (Chopped, about 1 ½ cups): 1 Medium-Size
- Kosher Salt (Divided): 2 TSP
- Eggs (Beaten, Large, lightly): 2
- Container Sour Cream (8 oz): 1
- Sharp Cheddar Cheese (Shredded, about 1 cup): 4 Oz.
- Swiss Cheese (Shredded, about 1/2 cup): 2 Oz.
- Mayonnaise: 1/2 Cup
- Fresh Thyme (Chopped): 2 TSP
- Black Pepper: 1/2 TSP
- Round Buttery Crackers (Rough, Crushed, such as ritz): 2 Sleeves
- Parmesan Cheese (Shredded, about 1/4 cup): 1 Oz.
Instructions
- Preheat oven to 350°F.
- Grease an 11- x 7-inch (2 quart) baking dish with cooking spray.
- Melt 3 tablespoons of the butter in a large skillet over medium-high.
- Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes.
- Transfer mixture to a colander set over a bowl.
- Drain 5 minutes; discard any liquid.
- Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl.
- Gently fold in squash mixture.
- Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
- Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds.
- Toss together crackers, Parmesan cheese, and melted butter until combined.
- Sprinkle topping over casserole.
- Bake in preheated oven until golden brown, about 20 minutes.
- Note: Source category hint: Side Dish.
- Note: Source cuisine hint: Southern.
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