Squash casserole is a staple on any Southern buffet, whether it’s a summer family reunion or a church dinner. I’m getting fancy and calling mine a gratin, but let’s be honest, it’s a casserole. I like a combo of squash and zucchini for color. This recipe is one of my favorites that I’ve ever made. I just can’t stop eating it, even when it’s cold out of the refrigerator.
| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 3 pounds yellow squash, cut 1/8-inch thick
- 2 pounds zucchini, cut 1/8-inch thick
- 3 tablespoons unsalted butter, plus additional for greasing
- 1 medium yellow onion, minced
- 1 medium clove garlic, minced
- 2 large eggs, lightly beaten
- 8 ounces sour cream
- 1/3 cup mayonnaise
- 4 ounces sharp white Cheddar, freshly grated
- 1 teaspoon chopped fresh thyme
- 10 fresh basil leaves, chiffonade
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons minced fresh flat leaf parsley
- 32 butter crackers, crushed
- 2 tablespoons unsalted butter, melted
- 3 tablespoons grated Parmesan
Instructions
- For the filling: Heat a large high-sided skillet over medium-high heat. Add half the squash and zucchini and a pat of butter if desired. Stir, then reduce the heat to medium. Cover and let steam (you are not looking to get color on the squash, just to release its moisture), stirring occasionally, about 5 minutes. Transfer to a colander and let drain for at least 1 hour. Repeat with the second half of the squash and another pat of butter.
- When ready to bake, preheat the oven to 350 degrees F and grease a 9-by-13-inch casserole dish with butter.
- In the same skillet, heat the remaining tablespoon butter and cook the onions until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute. Allow to cool slightly.
- In a large bowl, combine the eggs, sour cream, mayonnaise, Cheddar, thyme, basil, salt, pepper and 2 tablespoons parsley. Stir in the squash mixture and the onion mixture. Transfer to the prepared baking dish.
- For the topping: In a small bowl, mix the cracker crumbs with the melted butter. Sprinkle over the top of the casserole. Sprinkle over the Parmesan and bake until golden brown, about 30 minutes. Garnish with the remaining tablespoon parsley. Allow the casserole to rest for 10 to 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 435 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 11 g |
| Cholesterol | 102 mg |
| Sodium | 796 mg |
Reviews
This recipe gets 5+ stars…and NO WAY can a can of soup substitute for this sauce with sour cream, mayo,cheese and garlic! We have enjoyed it 3 times in 5 weeks….and would make a great main dish! YUM(its even good cold)
I didn’t like the addition of the egg. It gave it a weird consistency. I’ll stick with the mushroom soup and Pepperidge Farm stuffing on the top!! That’s always been a favorite of mine!!!
My whole family loved this recipe. I halved the recipe to fit my needs and I thought it was great. I followed the instructions as written and made it ahead of time.
Good recipe, but it was too salty. I also grilled some of the squash to add some extra flavor.
Good ingredients, but too salty.
This Dish was delicious ! Thanks Katie
Made this today. My husband and I really liked it. Made it as recipe indicated. I did pat down the zucchini and squash to take out any other moisture. I made it for my neighbor who just got out of the hospital.
I made this recipe today. It was delicious! I used dried herbs instead of fresh and it still came out good. I will make it again.
This is exactly the kind of squash casserole I was looking for! I had another recipe in mind when I saw the episode, so I was already set up to steam my squash, and that worked fine. I let it drain in a colander overnight and then soaked up even more moisture with paper towels the next day cuz I hate mushy squash. I had some Gruyere that needed to be used, but I think any melty cheese would work in this recipe.
I saw this on TV Saturday and I was curious to see how it compared with the Zucchini Casserole I’ve been making for years with PepperIdge Farm stuffing and cream of something soup. (mushroom?) My family affectionately calls it Zucchini Mush. I think this recipe was very good. It was lighter and fresher (herbs a plus), but the other recipe has that magical stuffing. I would repeat this recipe for non-family, but I would give family what it wants!
p.s. I followed recipe almost exactly so that I could do a legit compare. I had Artichoke and Spinach Tzatziki on hand, so I used that instead of the soured cream. I don’t think it affected outcome.