Exceptional Squash Casserole, tender yellow squash in a creamy, rich sauce, topped with buttery crackers. A must for holidays, bring it to a potluck and sit back and smile hearing all the yummy comments.
We have been eating this squash casserole recipe like mad this summer. I made the squash casserole for Labor Day, and we devoured it. The flavor of the squash is straightforward. Just delightful!
Summer squash is so plentiful this time of the year with having so many local farmers. That is what I love about the little grocery store in my small town. They stock fresh vegetables from our local farmers. I buy all my fresh tomatoes, green tomatoes, cucumbers, eggplant, okra, squash, and zucchini from them while they still offer them.
WHAT MAKES MY SQUASH CASSEROLE EXCEPTIONAL
- Cut squash into 1/4 inch slices and cut the onion into chunks instead of chopping. The texture is phenomenal with the creamy sauce.
- I saute the sliced squash and chopped onions together in avocado oil with salt and pepper only until they turn bright in color. By sauteing them and not boiling them, this keeps the straightforward flavor in the squash.
- The creamy sauce is made with two eggs, sour cream, white cheddar cheese, and this one is a must....mayonnaise. This creamy sauce is rich and delicious yet it does not overpower the squash. Use the white cheddar cheese....do not substitute, you will thank me later.
- Mix half of the grated cheese with the creamy mixture and save the rest to add to the topping. This balances out the flavor profile when eating the casserole. The delivery is amazing
- Cook the casserole only long enough to cook the eggs, the cheese is bubbly, and crackers are golden brown. This is paramount to the structure of the casserole.
WHAT YOU WILL NEED FOR THE RECIPE
- Large bowl
- Medium sharp knife
- Large spatula
- 9" Baking dish
- Avocado oil
- Butter
- Yellow squash
- Large onion
- Sour cream
- Mayonnaise
- Eggs
- Ritz crackers
Squash Casserole is a holiday favorite for sure, but we enjoy it all year long. I hope you will get to make the casserole soon.
Enjoy! Kay
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Yield: 8-10
Exceptional Squash Casserole
Tender yellow squash in a creamy, rich sauce, topped with buttery crackers. A must for holidays, bring it to a potluck and sit back and smile hearing all the yummy comments.
prep time: 10 minscook time: 25 minstotal time: 35 mins
ingredients
- 2 tablespoons avocado oil
- 8 cups sliced squash, 1/4 inch slices
- Large onion, cut into chunks
- 1 teaspoon salt
- 1 1/2 coarse black pepper
- 12 oz. shredded white cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 eggs
- 1 sleeve round buttery crackers, crushed into chunky crumbs
- 1/4 cup butter, melted
instructions
- Preheat oven 350 degrees F. Spray 9 x 9 inch baking dish with oil spritzer; set aside.
- In a large skillet, add the avocado oil, squash, and onions. Sprinkle with salt and pepper. Cook the vegetables for 5-8 minutes. The onions should be translucent and still crisp. The squash should be turning bright yellow and still crips. Do not overcook the vegetables. They will finish cooking in the oven. Remove from the heat and prepare the creamy sauce.
- In a large bowl, add 1/2 of the shredded cheese, sour cream, mayonnaise, and egg. Stir the mixture well until the eggs are well mixed with the other ingredients.
- `-Add the sauteed vegetables to the creamy mixture. Pour the creamy vegetable mixture into the prepared baking dish. Sprinkle the remainder of the shredded cheese over the creamy vegetable mixture evenly to the edge of the dish.
- In a small bowl, add the cracker crumbs and drizzle the melted butter over them. Toss until all the crumbs are coated.
- Sprinkle over the creamy vegetable mixture evenly to the sides of the dish.
- Bake for 20-25 minutes until the cracker crumbs are golden brown and the cheese is bubbly.
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