Southern Yellow Squash Casserole
A comforting and hearty dish celebrating fresh summer squash, perfect for family dinners and gatherings.
Ingredients
Vegetable Mixture
- 2 pounds yellow squash, sliced
- 1/2 cup butter, divided use 1/4 cup for sautéing, 1/4 cup for topping
- 2 tablespoons olive oil For sautéing vegetables
- 1 cup onion, chopped
- 1/2 cup bell pepper, chopped
Binding Ingredients
- 1 each egg, beaten
- 1/2 cup sour cream
- 16 pieces Ritz crackers, crushed
- 2 cups shredded cheddar cheese Reserve 1/2 cup for topping
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large skillet, melt 1/4 cup of butter with the olive oil over medium heat.
- Add the sliced squash, chopped onion, and chopped bell pepper to the skillet. Sauté until the vegetables are tender and most of the liquid has evaporated, about 10–12 minutes.
- Allow the cooked vegetables to cool slightly.
- In a large bowl, combine the beaten egg, sour cream, crushed Ritz crackers, and 1 1/2 cups of shredded cheddar cheese. Add salt and pepper.
- Stir in the cooked vegetable mixture until well-combined.
- Spoon the mixture into a greased 9×9-inch baking dish.
Baking
- Sprinkle the reserved 1/2 cup of cheddar cheese over the top. Dot with the remaining 1/4 cup of butter.
- Bake in the preheated oven for 30–35 minutes, or until the casserole is golden and bubbly.
- Let it rest for a few minutes before serving.
Notes
Southern Yellow Squash Casserole pairs beautifully with grilled meats or can be enjoyed as a vegetarian main dish. Garnish with fresh herbs for added flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 8gFat: 22gSaturated Fat: 13gSodium: 550mgFiber: 2gSugar: 3g
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