This easy yellow squash casserole is a comforting dish bursting with flavor! With tender squash, creamy cheese, and a crispy topping, it’s a perfect side for any meal.
I love making this when I need a quick dinner idea. It’s so simple to prepare—just mix, bake, and enjoy! Your guests won’t believe how easy it was to whip up such a tasty treat!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! You can use zucchini if yellow squash isn’t available. Both will give a similar texture and taste.
Onion: I like using yellow onion for its sweetness. You can also substitute with shallots or even garlic for more flavor if you prefer a deeper taste.
Cheddar Cheese: Cheddar adds a nice sharp flavor. If you’re looking for something different, try Monterey Jack or even a blend of your favorite cheeses for extra creaminess.
Sour Cream & Mayonnaise: Both add creaminess to the casserole. Greek yogurt works well as a healthier substitute for either of these ingredients without losing the texture.
Buttery Crackers: Ritz crackers are a popular choice, but any buttery cracker will work. For a gluten-free option, look for gluten-free crackers or panko breadcrumbs lightly mixed with melted butter.
How Do You Ensure the Casserole Isn’t Watery?
One common issue with casseroles is excess moisture from the vegetables. To avoid this, it’s crucial to drain the cooked squash and onion well. After boiling, lay them on paper towels to soak up any extra liquid. This way, your casserole will be creamy, not soupy.
- Cook squash and onion in boiling water for about 5 minutes, then drain and pat dry.
- Mix the drained vegetables thoroughly with the other ingredients to give even flavor and texture.
Following these tips ensures your casserole has the perfect consistency. Enjoy your cooking!
Easy Yellow Squash Casserole
Ingredients You’ll Need:
- 4 cups yellow squash, sliced
- 1/2 cup onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 large eggs
- 1 cup crushed buttery crackers (such as Ritz)
- 3 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This easy recipe will take about 10 minutes to prepare and an additional 30-35 minutes to bake, giving you about 45-45 minutes of total cooking time. Perfect for a comforting side dish any night of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is an important step that ensures even cooking of your casserole.
2. Cook the Squash and Onion:
In a large pot, bring salted water to a boil. Add the sliced yellow squash and chopped onion. Cook them for about 5 minutes until they are tender. Then, you’ll want to drain them thoroughly. Pat them dry using paper towels to soak up any extra moisture—this helps avoid a watery casserole.
3. Mix the Ingredients:
In a big mixing bowl, combine the cooked squash and onion with the shredded cheddar cheese, sour cream, mayonnaise, eggs, salt, and pepper. Use a spoon to stir all the ingredients together until the mixture is well blended. It should look creamy and delicious!
4. Prepare the Baking Dish:
Take a greased 9×13-inch baking dish and pour in the squash mixture. Spread it around evenly with a spatula to ensure it cooks evenly.
5. Make the Topping:
In a small bowl, mix the crushed buttery crackers with the melted butter. Stir until the crumbs are completely coated with butter for that crispy topping you’ll love!
6. Assemble and Bake:
Now, sprinkle the buttery cracker mixture evenly over the top of the squash mixture in the baking dish. Place it in the preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the casserole is bubbly and the topping turns a lovely golden brown.
7. Let It Rest:
Once it’s done baking, remove the casserole from the oven and let it cool for about 5 minutes before serving. This helps it set a bit, making it easier to serve!
Enjoy your easy yellow squash casserole as a comforting side dish! It’s creamy inside with a crispy, buttery crust outside—absolutely delicious!
Frequently Asked Questions (FAQ)
Can I Use Frozen Yellow Squash?
Yes, you can use frozen yellow squash, but it’s best to thaw it and drain any excess moisture before use to prevent a watery casserole. Squeeze the thawed squash in a clean kitchen towel or paper towels to remove any additional liquid.
How Do I Make This Casserole Vegetarian?
This recipe is already vegetarian! If you’d like to enhance the flavor, consider adding vegetables like bell peppers, mushrooms, or even a handful of spinach to the mixture for added nutrients and taste.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly with foil, and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 20 minutes or in the microwave until heated through.
