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Squash Casserole
This recipe is the best way to use up that yellow summer squash! Squash casserole is a great way to use up fresh squash from your garden. Easy to make with a creamy, cheesy filling and a crispy, buttery topping!
Prep Time
25
minutes
mins
Cook Time
25
minutes
mins
Total Time
50
minutes
mins
Course:
Dinner, Side Dish
Cuisine:
American
Keyword:
squash casserole, summer casserole
Servings:
8
servings
Author:
Alyssa Rivers
Ingredients
3
lbs
yellow squash
sliced ¼” thin
¾
cup
sour cream
2
large
eggs
lightly beaten
1 ½
cups
shredded cheddar cheese
½
cup
grated parmesan cheese
1/2
teaspoon
onion powder
¼
teaspoon
garlic powder
Salt and pepper
to taste
Topping
2
sleeves Ritz crackers
crushed
1/4
cup
butter
melted
Instructions
Preheat oven to 350F.
Slice the squash to be 1/4 inch thick and pat dry with a paper towel.
In a large bowl, stir together sour cream, eggs, cheeses, onion powder, garlic powder, and salt and pepper until well-combined.
Add squash and mix well.
Evenly pour ingredients into an 11x7” baking dish and prepare your topping.
Topping
In a medium-sized bowl, combine crushed Ritz crackers and melted butter. Stir until well-combined.
Sprinkle cracker crumbs evenly over squash mixture in casserole dish.
Transfer to 350F oven and bake 25-30 minutes.
Serve warm. Enjoy!
Notes
Originally Posted on September 9, 2019
Updated on August 18, 2022
Nutrition
Calories:
256
kcal
|
Carbohydrates:
9
g
|
Protein:
11
g
|
Fat:
21
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.2
g
|
Cholesterol:
101
mg
|
Sodium:
328
mg
|
Potassium:
523
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
986
IU
|
Vitamin C:
29
mg
|
Calcium:
263
mg
|
Iron:
1
mg