Sheet Pan Squash Casserole
Sheet Pan Squash Casserole Recipe - a simple and delicious twist on the classic! Loaded with tender yellow squash, a creamy cheesy filling, and a buttery cracker topping. Baked on a sheet pan for extra crispy edges in every bite. The perfect side dish for any meal or holiday spread!
Ingredients
- 2¾ -lb yellow squash, (about 9)
- ½ tsp salt
- 2 tsp cajun seasoning
- 1 tsp garlic powder
- 1 cup shredded white cheddar cheese
- 1 cup shredded Parmesan cheese
- 1 small red onion (thinly sliced)
- 5 mini sweet peppers (sliced)
- ¼ cup melted butter (divided)
- 1 cup crushed Ritz crackers
Directions
- 1
Preheat oven to 400ºF. Spray a half-sheet pan with nonstick cooking spray.
- 2
Slice squash and place on paper towels. Sprinkle squash with ½ teaspoon of salt and let sit for 15 minutes and pat dry.
- 3
Arrange half of the squash slices on the pan and top with sliced onion and sweet peppers. Sprinkle with half of the Cajun seasoning and garlic powder and top with half of the shredded cheese. Repeat the layers. Drizzle with one tablespoon of melted butter.
- 4
Stir together remaining melted butter and crushed Ritz crackers. Spread cracker crumbs on top of the squash mixture.
- 5
Bake for 25 minutes or until the vegetables are tender and the crackers are golden brown. Garnish with fresh parsley.