This easy yellow squash casserole is a warm and comforting dish perfect for family meals. With tender squash, buttery crackers, and cheesy goodness, it’s a crowd-pleaser.
I love how simple it is to whip up. Just mix everything together, pop it in the oven, and soon you have a tasty side that everyone will enjoy. Trust me, seconds will happen! 😄
Key Ingredients & Substitutions
Yellow Squash: This is the star of your casserole! If yellow squash isn’t available, zucchini works as a great substitute. Just slice it up the same way!
Cheddar Cheese: I love using sharp cheddar for a stronger flavor. If you’re looking for something milder, try mozzarella or even a blend of different cheeses.
Sour Cream: If you’re short on sour cream, Greek yogurt is a fantastic alternative. It adds creaminess and a little tang without missing a beat.
Buttery Cracker Crumbs: While I recommend buttery crackers like Ritz, panko breadcrumbs or crushed chips can add great crunch too. Adjust to your taste!
How Do You Cook Yellow Squash Perfectly?
Cooking yellow squash so it’s tender but not mushy is key to a great casserole. Here’s what to do:
- Slice the squash evenly for consistent cooking.
- Use medium heat to gently soften the squash and onion without browning them. This takes about 8-10 minutes.
- Drain excess liquid to avoid a soggy casserole. It’s important to keep that perfect texture.
Taking the time to get this step right makes all the difference in your dish! Enjoy your cooking!
How to Make Easy Yellow Squash Casserole
Ingredients You’ll Need:
- 4 cups yellow squash, sliced
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 large eggs
- 1/2 cup mayonnaise
- 1/4 cup butter, melted
- 1 1/2 cups buttery cracker crumbs (such as Ritz), divided
- Salt and pepper to taste
How Much Time Will You Need?
This easy yellow squash casserole requires about 15 minutes of prep time and 30-35 minutes for baking, bringing the total time to around 50 minutes. Perfect for a delicious side dish any day of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the casserole cooks evenly.
2. Cook the Squash and Onion:
In a large skillet, add the sliced yellow squash and chopped onion. Cook them over medium heat for about 8-10 minutes, until the squash is tender. Be sure to drain any excess liquid so your casserole won’t be watery.
3. Mix the Filling:
In a large mixing bowl, combine the cooked squash and onion with shredded cheddar cheese, sour cream, eggs, mayonnaise, and a sprinkle of salt and pepper. Stir everything together until it’s well blended.
4. Add the Cracker Crumbs:
Now, fold in half of the buttery cracker crumbs into the squash mixture. This will give it a delightful texture!
5. Assemble in a Baking Dish:
Pour the squash mixture into a greased 9×13-inch baking dish, spreading it out evenly for thorough cooking.
6. Prepare the Topping:
In a small bowl, mix the melted butter with the remaining cracker crumbs. Sprinkle this buttery crumb mixture on top of the casserole to add a lovely crunch.
7. Bake:
Place the dish in your preheated oven and bake for 30-35 minutes. You want the topping to be golden brown and the casserole to be bubbly.
8. Serve and Enjoy:
Once it’s done, let the casserole cool for a few minutes. Then, scoop out servings and enjoy your warm and cheesy yellow squash casserole!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Casserole?
Absolutely! You can substitute or mix in other vegetables like zucchini, spinach, or bell peppers. Just be sure to adjust the cooking time if the vegetables need longer to soften!
Can I Make This Casserole Ahead of Time?
Yes! You can assemble the casserole a day in advance and store it covered in the refrigerator. When you’re ready to bake, just add a few extra minutes to the baking time if it’s starting from chilled.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or in the oven at 350°F until warmed through, adding a splash of milk to keep it moist if needed.
Can I Freeze This Casserole?
You can freeze this casserole before baking! Just wrap it tightly in plastic wrap and foil. When ready to bake, thaw it overnight in the fridge, then bake as directed. It may take a bit longer if starting from frozen, so keep an eye on it!
