Old-School Squash Casserole Recipe

Southern Living

Old-School Squash Casserole Recipe
Old-School Squash Casserole Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    tablespoons unsalted butter divided

  • 3

    pounds yellow squash sliced 1/4 inch thick (from 5 medium squash)

  • 1

    medium-size yellow onion, chopped (about 1 1/2 cups)

  • 2

    teaspoons kosher salt, divided

  • 2

    large eggs, lightly beaten

  • 1

    (8-oz.) container sour cream

  • 4

    ounces sharp Cheddar cheese, shredded (about 1 cup)

  • 2

    ounces Swiss cheese, shredded (about 1/2 cup)

  • 1/2

    cup mayonnaise

  • 2

    teaspoons chopped fresh thyme

  • 1/2

    teaspoon black pepper

  • 2

    sleeves round buttery crackers (such as Ritz), coarsely crushed

  • 1

    ounce Parmesan cheese, shredded (about 1/4 cup)

Directions

Step 1 Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid. Step 2 Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch 2-quart) baking dish. Step 3 Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

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