This Squash Casserole recipe is a comforting Southern classic that turns tender yellow squash into a creamy, cheesy, and buttery side dish. Mixed with onions, sour cream, and cheddar, then topped with a golden, crispy cracker crumb crust, it’s a crowd-pleaser that pairs beautifully with everything from roasted meats to holiday spreads.
Squash Casserole
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 pounds summer squashes, thinly sliced
- 1 large Vidalia onion, thinly sliced
- 1/2 cup grated parmesan cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt and pepper, to taste
- 1 sleeve crushed butter crackers
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 2-quart casserole dish (8×8-inch) with butter or baking spray.
- Heat the oil in a large skillet over medium heat. Melt the butter and stir in the squash and onions until soft, about 10 minutes.
- Drain and transfer into a large bowl and toss in the parmesan, cheddar, and sour cream. Season with salt and pepper.
- Pour the mixture into the greased casserole and sprinkle the crushed crackers evenly on top.
- Bake for 20 minutes or until the crackers are golden. Let it sit for 10 minutes before serving. Enjoy!
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