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!
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: 256kcalCarbohydrates: 9gProtein: 11gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 101mgSodium: 328mgPotassium: 523mgFiber: 2gSugar: 5gVitamin A: 986IUVitamin C: 29mgCalcium: 263mgIron: 1mg