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Squash Casserole

Cuisine Vegetable


  • 6 Tbs. unsalted butter divided
  • 3 lb. yellow squash sliced 1/4 inch thick (from 5 medium squash)
  • 1 medium-size yellow onion chopped (about 1 1/2 cups)
  • 2 tsp. kosher salt divided
  • 2 large eggs lightly beaten
  • 1 8-oz. container sour cream
  • 4 oz. sharp Cheddar cheese shredded (about 1 cup)
  • 2 oz. Swiss cheese shredded (about 1/2 cup)
  • 1/2 cup mayonnaise
  • 2 tsp. chopped fresh thyme
  • 1/2 tsp. black pepper
  • 2 sleeves round buttery crackers such as Ritz, coarsely crushed
  • 1 oz. Parmesan cheese shredded (about 1/4 cup)


  • 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.
  • 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.
  • 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.
  • (From Southern Living)