Old School Squash Casserole (Printable Recipe)
Southern classic with tender squash, creamy cheese blend, and crisp buttery topping for a crowd-pleasing side.
# Ingredients You'll Need:
→ Base Mixture
01 -
6 tablespoons unsalted butter, divided
02 -
3 pounds yellow squash, sliced 1/4-inch thick
03 -
1 medium yellow onion, chopped (about 1 1/2 cups)
04 -
2 teaspoons kosher salt, divided
05 -
2 large eggs, lightly beaten
06 -
1 cup shredded sharp Cheddar cheese (4 ounces)
07 -
1/2 cup shredded Swiss cheese (2 ounces)
08 -
1 (8-ounce) container sour cream
09 -
1/2 cup mayonnaise
10 -
2 teaspoons chopped fresh thyme
11 -
1/2 teaspoon black pepper
→ Topping
12 -
2 sleeves round buttery crackers, coarsely crushed
13 -
1/4 cup shredded Parmesan cheese (1 ounce)
# Steps to Follow:
01 -
Preheat oven to 350°F and grease an 11 x 7-inch baking dish with cooking spray.
02 -
Melt 3 tablespoons butter in a large skillet over medium-high heat. Add squash, onion, and 1 teaspoon salt. Cook, stirring often, until squash is tender and liquid has evaporated, about 10 minutes.
03 -
Transfer cooked squash mixture to a colander set over a bowl. Let drain for 5 minutes and discard any excess liquid.
04 -
In a large bowl, stir together eggs, sour cream, Cheddar, Swiss, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt. Gently fold in drained squash mixture.
05 -
Spoon the squash mixture into the prepared baking dish, spreading evenly.
06 -
Microwave remaining 3 tablespoons butter in a bowl until melted, about 25 seconds. Toss with crushed crackers and Parmesan until combined.
07 -
Sprinkle cracker mixture evenly over the squash filling. Bake until golden brown, about 20 minutes.
# Extra Tips:
01 -
Drain squash thoroughly after cooking to prevent a watery consistency.
02 -
Slightly undercook squash during sautéing to avoid mushiness post-bake.
03 -
Fold cooked squash gently into the mixture to maintain texture.