Southern Squash Casserole
A warm and comforting dish that highlights the fresh flavors of summer squash, this casserole is creamy and cheesy, making it a perfect side for any meal.
Ingredients
Main Ingredients
- 4 cups yellow squash, sliced Use fresh squash for the best flavor.
- 1 small onion, diced
- 2 tbsp butter (for sautéing)
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper Adjust to taste.
- 1/2 cup sour cream
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
- 1 cup shredded cheddar cheese Feel free to use a mix of cheeses for a different flavor.
- 2 large eggs, lightly beaten
- 1/2 cup crushed buttery crackers or panko
- 2 tbsp melted butter (for topping)
Optional Garnish
- 1 tbsp chopped parsley For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, sauté the squash and onion in butter until soft, about 10 minutes. Drain any excess liquid.
- In a large bowl, combine the squash mixture with sour cream, mayonnaise, cheese, eggs, salt, and pepper.
- Pour the mixture into a greased 2-quart baking dish.
Baking
- Mix the crushed crackers or panko with melted butter and sprinkle this over the casserole.
- Bake uncovered for 25–30 minutes, until it is bubbly and golden on top.
Serving
- Sprinkle with fresh parsley before serving.
Notes
If you have leftovers, let the casserole cool completely before storing it in an airtight container in the refrigerator for up to three days. Can be frozen for longer storage. Reheat at 350°F (175°C) until warmed through.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 8gFat: 25gSaturated Fat: 12gSodium: 500mgFiber: 2gSugar: 3g
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