Cheesy Squash Casserole
Submitted by happyzhangbo
Tender yellow squash and sweet Vidalia onion baked with Parmesan, sharp cheddar, and sour cream under a golden cracker crumb topping. This Southern squash casserole is a lighter take on a beloved classic.
YIELD
8 servingsPREP
8 minCOOK
20 minREADY
35 minEvery Southern cook has a squash casserole recipe, and this one earns its place at the table.
Sliced yellow summer squash and sweet Vidalia onion get sauteed until soft, then folded with sharp cheddar, Parmesan, and sour cream into a creamy, cheesy filling.
Crushed crackers on top bake up golden and crunchy, giving you that contrast of textures that makes a casserole truly sing.
This version uses reduced-fat cheddar and non-fat sour cream, so it’s a little lighter without sacrificing any of the flavor.
It belongs at every cookout, potluck, and holiday spread from now until forever.
Kitchen Tips
- Vidalia onions are naturally sweet and mellow, which balances the tangy sour cream and sharp cheese beautifully
- Slice the squash thin so it cooks down and blends into the cheesy mixture instead of staying chunky
- Crush the crackers to a medium-fine texture. Too fine and they disappear; too coarse and they won’t brown evenly
- This casserole is best served hot out of the oven while the topping is still crunchy
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat.
Sauté the squash, onion, and butter until soft.
Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream.
Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
Bake for 20 minutes or until the top is golden and bubbly.
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