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Summer Squash Casserole

Summer Squash Casserole

This Summer Squash Casserole captures the bright, comforting essence of a Southern summer, turning humble garden vegetables into a decadent, creamy masterpiece.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yellow Summer Squash (sliced into rounds)
  • 1 medium Yellow Onion (diced)
  • 1/2 cup Unsalted Butter
  • 1/2 cup Sour Cream
  • 1.5 cups Sharp Cheddar Cheese (shredded)
  • 2 Large Eggs (beaten)
  • 1 sleeve Ritz Crackers (crushed)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Garlic Powder

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Wash the squash and slice them into 1/4 inch rounds.
  3. Melt 4 tablespoons of butter in a skillet over medium heat, add onions and squash, and sauté for 8-10 minutes until tender.
  4. Season with salt, pepper, and garlic powder, then drain excess liquid.
  5. In a bowl, whisk eggs, then fold in sour cream and 1 cup of cheddar cheese.
  6. Add sautéed squash and onions to the mixture and stir gently.
  7. Pour the mixture into the prepared baking dish and spread evenly.
  8. Melt the remaining 4 tablespoons of butter and mix with crushed Ritz crackers, then sprinkle over the casserole.
  9. Top with remaining cheddar cheese and bake for 25-30 minutes until bubbly and golden brown.
  10. Let rest for 5 minutes before serving.

Notes

To prevent a watery casserole, sauté the squash thoroughly and drain excess moisture. Use freshly grated cheese for the best texture.