Creamy Squash Casserole with Ritz Cracker Topping
Creamy squash casserole doesn’t have to be watery or bland, and this recipe proves it. Made with sautéed yellow squash, onions, sour cream, mayonnaise, and a blend of cheeses, this Southern squash casserole bakes up rich and flavorful with a tender, not mushy, texture. Finished with a buttery Ritz cracker topping, it’s an easy side dish that works just as well for holiday meals as it does for potlucks and family dinners.
Equipment
- Saute pan
Ingredients
- 1 ½ tablespoons butter
- 6 cups yellow squash (about 3 medium-sized squash)
- ½ medium vidalia onion (chopped)
- 1 teaspoon salt
- 1 egg (lightly beaten)
- 4 ounces sharp cheddar cheese (½ cup shredded)
- 2 ounces gruyere (¼ cup shredded)
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon fresh thyme
TOPPING
- ½ sleeve Ritz crackers
- 2 tablespoon butter
- 2 tablespoon parmesan cheese (finely grated)
- 1 teaspoon parsley (chopped)
Instructions
- Preheat the oven to 350º. Lightly butter a 2 quart baking dish.
- Melt 1 ½ tablespoons of butter in a large skillet. Add sliced squash and chopped onions and ½ teaspoon salt. Cook over medium heat, stirring often until the squash is no longer firm but is not mushy. This will take about 10 minutes depending on how much moisture is in the squash.
- Add the squash mixture to a colander to drain any additional liquid.
- In a large bowl, whisk together the eggs, sour cream, mayonnaise, cheddar and gruyere, thyme, ½ teaspoon salt and pepper. Gently fold in the partially cooked squash and onions. Spoon into the prepared baking dish.
- În a small bowl or measuring cup, melt the butter and add crushed crackers, parmesan and parsley. Mix with a fork then sprinkle over the top of the squash.
- Bake for 20 minutes or until the top is golden brown.
Barbara's Notes + Tips
- To prevent a watery casserole, the squash shouldn't be overcooked.
- Let the Ritz crackers soak up the butter before putting them on top of the casserole.
- Try to keep the slices of squash the same thickness.
- You can use zucchini or yellow squash or a combination of both.
Nutrition
Calories: 342kcal | Carbohydrates: 6g | Protein: 11g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 98mg | Sodium: 761mg | Potassium: 374mg | Fiber: 1g | Sugar: 4g | Vitamin A: 992IU | Vitamin C: 21mg | Calcium: 297mg | Iron: 1mg
