Squash Casserole with Ritz Crackers and Sour Cream
Sharp cheddar and gruyere make the sauce in this squash casserole richer than the usual version, and sautéing the yellow squash first keeps it from turning watery once it bakes. Sour cream and mayonnaise add tang, and a buttery Ritz cracker topping gives it the crunch people expect from a Southern squash casserole. Prep and bake take about 40 minutes total, and it holds up well for holiday tables or potlucks.
Equipment
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
- Cook the squash until it's just no longer firm and slice it evenly so it all cooks at the same rate, this is what keeps the casserole from turning watery.
- Zucchini, yellow squash, or a mix of both works here.
- Refrigerate leftovers for up to 3-4 days. This doesn't freeze well since the sour cream and mayonnaise sauce can separate once thawed.
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
