Ingredients
For the Casserole:
- 4 cups yellow squash, sliced (about 2 medium squash)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for depth of flavor)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 1 egg, lightly beaten
For the Topping:
- 1 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons melted butter
- ¼ cup grated Parmesan cheese (optional, for extra crunch)
Instructions
How to Make Yellow Squash Casserole
Step 1: Preheat the Oven & Prepare the Dish
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×9-inch baking dish.
Step 2: Sauté the Squash & Onions
- Heat olive oil in a large skillet over medium heat.
- Add sliced squash, onions, and garlic, then season with salt, pepper, and paprika.
- Cook for 5-7 minutes, stirring occasionally, until the squash is tender and most of the liquid has evaporated.
- Remove from heat and let cool slightly.
Step 3: Mix the Casserole Filling
- In a large bowl, combine:
Cooked squash mixture Shredded cheddar cheese Sour cream & mayonnaise Lightly beaten egg - Stir everything together until well combined.
Step 4: Assemble the Casserole
- Pour the squash mixture into the greased baking dish.
- In a small bowl, mix crushed crackers, melted butter, and Parmesan (if using).
- Sprinkle the topping evenly over the casserole.
Step 5: Bake Until Golden & Bubbly
- Bake for 25-30 minutes, or until the topping is golden brown and crispy.
- Let it cool for 5 minutes before serving.
Notes
How to Store & Reheat Yellow Squash Casserole
Storing Leftovers:
- Keep in an airtight container in the fridge for up to 4 days.
Reheating Instructions:
- Oven: Reheat at 350°F for 15 minutes.
- Microwave: Heat in 30-second intervals until warm.
Can You Freeze This Casserole?
Yes! Freeze the unbaked casserole (without the topping) for up to 2 months. Thaw overnight, add the topping, and bake as directed.