Old-School Squash Casserole

Old-School Squash Casserole

from southernliving.com
Side Dish

Squash casserole is welcome at potlucks, picnics, and holiday dinners everywhere. Its loved for its creamy sauce and crunchy, buttery cracker topping.

Ingredients

  • 6 tablespoonsunsalted butter, divided
  • 3 poundsyellow squash, sliced ¼-inch thick (from 5 medium squash)
  • 1medium-size yellow onion, chopped (about 1 ½ cups)
  • 2 teaspoonskosher salt, divided
  • 2 largeeggs, lightly beaten
  • 1container sour cream
  • 4 ouncessharp cheddar cheese, shredded (about 1 cup)
  • 2 ouncesswiss cheese, shredded (about ½ cup)
  • 5 cup mayonnaise
  • 2 teaspoonschopped fresh thyme
  • 5 teaspoon black pepper
  • 2sleeves round buttery crackers (such as ritz), coarsely crushed
  • 1 ounceparmesan cheese, shredded (about ¼ cup)

Directions

  1. 1

    Prepare oven and baking dish: Preheat oven to 350°F. Grease an 11- x 7-inch (2 quart) baking dish with cooking spray.

  2. 2

    Cook squash: Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes.

  3. 3

    Drain liquid: Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.

  4. 4

    Stir together casserole filling: Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture.

  5. 5

    Spoon casserole filling into baking dish: Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.

  6. 6

    Make cracker topping: Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined.

  7. 7

    Sprinkle topping over casserole:

  8. 8

    Bake and serve: Bake in preheated oven until golden brown, about 20 minutes.