Bookmark
This creamy casserole has been a go-to dish in my family for years especially at holidays and big Sunday dinners. Tender squash melds with onions cheese and a rich mayo blend all baked under a golden buttery cracker crust. It is comfort food at its best and always disappears fast at the table.
I first learned to make this after a neighbor brought it to a potluck. Since then I have tweaked the cheese combo and added fresh thyme to make it my own.
Ingredients
- Yellow squash: provides the sweet earthy foundation and should be firm and bright
- Yellow onion: adds savory balance and choose ones without soft spots
- Unsalted butter: enriches the sauté and topping while giving control over salt levels
- Kosher salt: keeps flavors balanced and enhances sweetness of squash
- Large eggs: bind the mixture and give structure
- Sour cream: makes the filling rich and creamy opt for full fat for best texture
- Sharp Cheddar cheese: brings boldness that cuts through the creaminess
- Swiss cheese: adds a mild nutty finish
- Mayonnaise: contributes richness and silkiness
- Fresh thyme: gives herbal brightness use fresh for best results
- Black pepper: balances creaminess with a hint of spice
- Round buttery crackers: form a crisp golden top use high quality for better crunch
- Parmesan cheese: finishes the topping with sharpness and depth
Step-by-Step Instructions
- Preheat the Oven:
- Preheat oven to 350 degrees and grease an 11 by 7 inch baking dish with cooking spray to prevent sticking
- Cook the Squash and Onion:
- In a large skillet melt 3 tablespoons of butter over medium high heat then add sliced squash chopped onion and 1 teaspoon salt Stir frequently for about 10 minutes until squash is tender and most liquid has evaporated
- Drain the Mixture:
- Transfer cooked squash mixture to a colander placed over a bowl Let it drain for 5 minutes to remove excess moisture and cool slightly before combining
- Mix the Filling:
- In a large mixing bowl whisk eggs then stir in sour cream both cheeses mayonnaise remaining salt thyme and pepper Fold in the drained squash mixture gently to keep the pieces intact
- Assemble in the Dish:
- Spoon the mixture evenly into the prepared baking dish and smooth the surface with a spatula
- Make the Cracker Topping:
- Melt the remaining 3 tablespoons butter in a microwave safe bowl then mix in crushed crackers and Parmesan cheese Stir well until butter coats all the crumbs
- Top and Bake:
- Sprinkle the cracker mixture evenly over the filling then bake for 20 minutes or until topping is golden and crisp Let sit 5 minutes before serving
Bookmark
You Must Know
I love the tangy richness that sour cream adds to the base It reminds me of my grandmother who always insisted on using full fat dairy for flavor and texture
Storage Tips
Cool the casserole completely before storing in an airtight container It will keep in the fridge for up to three days For longer storage freeze it without the topping then add fresh crackers before reheating
Ingredient Substitutions
Greek yogurt can replace sour cream for a lighter version Zucchini works as a partial substitute for squash if needed and Italian breadcrumbs offer a different texture for the topping
Serving Suggestions
Bookmark
Pair this with roasted chicken or grilled pork for a complete Southern inspired meal It also works beautifully alongside a crisp green salad or fresh tomato slices
Cultural Context
This casserole has roots in Southern meat and three style dining where hearty vegetable sides are cherished It is a staple at church suppers and family reunions passed down through generations
Frequently Asked Questions About Recipes
- → Can I use zucchini instead of yellow squash?
Yes, zucchini can be used to supplement or replace yellow squash. It offers a similar texture and blends well with the other ingredients.
- → Why does my casserole turn out watery?
Too much moisture from the squash can cause this. Be sure to thoroughly drain the squash after sautéing to avoid excess liquid.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the casserole in advance without the topping. Refrigerate and add the cracker topping just before baking.
- → How do I make the topping extra crispy?
Mix crushed buttery crackers with melted butter and bake uncovered to get a crisp, golden topping.
- → What cheeses work best for this dish?
A blend of Cheddar, Swiss, and Parmesan provides a rich, tangy, and nutty flavor. Feel free to experiment with your favorites.
- → Is it possible to freeze squash casserole?
Yes, assemble the dish without the topping and freeze. Thaw overnight, add the cracker topping, then bake as directed.