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Cheesy Squash Casserole


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Rate this recipe 4.4/5 (9 Votes)


  • 6 cups diced yellow squash (and/or zucchini, if desired)
  • 2 TBS canola oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 TBS butter
  • 1/2 cup sour cream
  • Kosher salt and pepper to taste
  • 4 oz grated cheddar cheese
  • 1 cup crushed butter crackers, e.g., Ritz (about 24 crackers)


Servings 6
Adapted from


Step 1

1. Preheat oven to 350F.

2. Saute squash in oil over medium-low heat until it has completely broken down, about 15-20 minutes. Line a colander with a clean towel. Place cooked squash in colander. Squeeze excess moisture from squash. Set aside.

3. In a medium skillet, sauté onion and garlic in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour into a buttered casserole dish and top with cracker crumbs. Bake for 25-30 minutes.

Makes 6 servings. Each serving = 8 Weight Watchers points.

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