My husband cooks this delicious squash casserole from memory using his mother’s recipe, which is enhanced with cheese.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 8 yellow summer squash, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 egg, lightly beaten
- 1 cup low-fat sour cream
- 1 sleeve buttery round crackers (such as Ritz®), crushed, divided
- 2 cups shredded sharp Cheddar cheese, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
- Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
- Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.
- My husband and I love this casserole, so between us, we can finish it off in two meals. However, under normal conditions, the finished casserole should feed six adults.
- We also like to steam the squash and onions and then freeze them to use when summer is over. This cuts down on prep time by 45 to 55 minutes since all you have to do is crush the crackers and mix the ingredients once the squash is thawed.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 439 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Before this recipe, we only ate squash fried. Wanted to get away from the fried and try something new. This is it!! Delicious!
Very easy and simple dinner side. Make it once and you will make again and again.
I just made this recipe and it was delicious. My new husband loved it. I will definitely make it again.
Awesome
I made it exactly as written. My husband loved it and so did I. Will be making it for company soon. cook’n’sherry
After reading so many reviews that said this recipe was great as written, I didn’t change a thing despite it not having any seasonings. It was definitely good but I think it will be better next time after I add some seasoned salt and/or my personal favorite seasoning: Knorr granulated chicken bouillion (sound crazy? Trust me!). A couple things I learned: 8 is too many squash if you get the larger size (8-9″ length). My husband called from the store and said that was nearly 5 lbs and seemed “excessive.” Lol He backed it down to 4 and that was ideal (about 2.25 lbs). I ended up using a little less than all of the sour cream/egg mixture. I assumed a “plop” consistency was the goal, and that worked great. Also, a sleeve of Ritz crackers is a quantity of 32 in case your spouse also gets the snack size rather than the original because they “keep better.” Overall, this is a great base recipe that you can enjoy as is or season to your liking.
Ok.. I’m a horrible cook, I’m not ganna sugar coat it but, I did make this and it came out well! I cheated by pan cooking/frying the onion and squash in 2 tank spoons if butter while I whisked the sour cream and egg together in a separate bowl. I only used 4 yellow squash and 3/4 of an onion. I didn’t have crackers so I used bread crumbs. I should have drained the onion and squash before incorporating into the sour cream mixture. I added bread crumbs and cheese to dry it up but kept it moist. Poured it into a 8×11 greased pan and sprinkled remaining cheese and shook some bread crumbs over the top (about 1/2 cup) and popped in oven for about 45 minutes. I would definitely make this again.
So easy and so good!
Added parmesan cheese to panko and blended. No sour cream so used 2 eggs, heavy cream and some Tabasco Rocototo sauce into the mixture. Mixed everything in a bowl before adding to the baking dish. Steamed veggies in chicken bone broth. Mouth drooling, waiting for wife to come home so i can cook and eat!!!
Something different to use you yellow squash. My family loved it. Will make again!
Great recipe. I have already made it twice. I carmelized the onions in olive oil and cookid the squash with it. I did not smash the squash. I substituted panko for crackers.
Superb. Used homemade sourdough croutons and cornbread stuffing mix instead of crackers. Used softened cream cheese instead of sour cream, as that was on hand. Added a bit of sea salt and a dash of iodized salt to the squash mixture. Added ground pepper on top of the shredded cheese top layer before covering with the cornbread stuffing.
I personally didn’t like this very well, the flavor was mild.
It’s ok as it is. Would be good for someone on a low sodium diet. But it needs salt and pepper, more crackers or bread crumbs. The sour cream was a bit too much for me.
It was a hit with my family! This is a go to recipe moving forward!
Delicious. Don’t change a thing.
I used half summer squash and half zucchini, and I also sautéed the onion and squashes instead of steaming them based on the recommendation of others. I added a clove of garlic because I love it. I was able to smash the veggies with the edge of a wooden spatula once they were soft. It was yummy, and I’ll make it again for sure. I also only added the crushed crackers to the top as a personal preference.
OMG. Way too Cheesy.
Yum
I found it needed salt and pepper but a good recipe to use u summer squash which I normally do not like.
This is fantastic. I am trying to eat more vegetables and planted yellow squash this year. When it started coming in, I was overwhelmed. What a fantastic use for the yellow squash. I made it for a party and the dish was licked clean! I would like to try it with the caramelized onions though…great substitute for a potato dish!