Yellow Squash Casserole is a delicious and comforting dish that brings together fresh flavors and hearty textures. It’s easy to make and perfect for any meal, whether you’re feeding your family or hosting friends. With its creamy goodness and cheesy topping, this casserole will have everyone asking for seconds!
Why Make This Recipe
This recipe is a fantastic way to enjoy summer squash in a warm, baked dish. It combines healthy vegetables with creamy sour cream and crunchy crackers, making it a hit for both kids and adults. It’s simple to prepare, and the best part? You can throw it together in no time! Perfect for busy weeknights or weekend gatherings, it’s a great way to add a tasty side to your meals.
How to Make Yellow Squash Casserole
Ingredients
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 1/2 cup shredded carrot
- 1 cup sour cream
- 1 cup crushed crackers (like Ritz)
- 1/2 cup melted butter
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
Directions
- Preheat your oven to 350°F (175°C).
- In a large skillet, sauté the sliced squash, chopped onion, and shredded carrot in a little melted butter until they are soft—about 5-7 minutes.
- In a large mixing bowl, combine the sautéed vegetables with the sour cream, crushed crackers, melted butter, beaten egg, salt, black pepper, and garlic powder. Mix everything well.
- Transfer the mixture into a greased 9×13 inch baking dish.
- Sprinkle shredded cheddar cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Let it cool slightly before serving.
How to Serve Yellow Squash Casserole
Serve the casserole warm as a side dish to your favorite protein, like grilled chicken or pork. It also makes a great main dish with a simple green salad on the side. Everyone will love the creamy texture and cheesy topping!
How to Store Yellow Squash Casserole
Once the casserole has cooled, cover it with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for up to 2 months. Just make sure to thaw it in the fridge overnight before reheating.
Tips to Make Yellow Squash Casserole
- Make sure to slice the squash thinly for even cooking.
- You can add other vegetables like zucchini or bell peppers for extra flavor.
- If you want a little kick, sprinkle some red pepper flakes on top before baking.
Variation
You can easily make this casserole gluten-free by using gluten-free crackers. You can also switch up the cheese and use mozzarella or a cheese blend if you prefer.
FAQs
Can I make the casserole ahead of time?
Yes! You can prepare it a day in advance and keep it in the refrigerator until you’re ready to bake it.
How can I reheat leftovers?
You can reheat leftovers in the oven at 350°F until heated through, or microwave individual portions for a quick meal.
Can I use frozen yellow squash?
Fresh squash is best for this recipe, but you can use frozen squash if it’s thawed and drained properly before cooking.
Yellow Squash Casserole
Ingredients
- 4 cups sliced yellow squash
- 1/2 cup chopped onion
- 1/2 cup shredded carrot
- 1 cup sour cream
- 1 cup crushed crackers (like Ritz)
- 1/2 cup melted butter
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large skillet, sauté the sliced squash, chopped onion, and shredded carrot in a little melted butter until they are soft—about 5-7 minutes.
- In a large mixing bowl, combine the sautéed vegetables with the sour cream, crushed crackers, melted butter, beaten egg, salt, black pepper, and garlic powder. Mix well.
- Transfer the mixture into the greased baking dish.
- Sprinkle shredded cheddar cheese over the top.
- Bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Let cool slightly before serving.
Notes
For extra flavor, try adding zucchini or bell peppers. To make it gluten-free, use gluten-free crackers. Store leftovers in the fridge for up to 3-4 days.