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Old-School Squash Casserole Recipe

By

Southern Living

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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)

Details

Preparation

Step 1

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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