My neighbor came to my door the other day with her arms full of squash. Her garden produced a bumper crop this year, and she wanted to share the wealth! I was ecstatic to get some garden-fresh veggies. My son… not so much. He isn’t the world’s greatest squash lover. I knew I’d have to get creative if I wanted to have my squash and eat it, too! Although squash may appear bland at first glance, it’s the perfect blank canvas for big flavors. In this yellow squash casserole, the squash, mayonnaise, and cheeses meld together in mysterious ways, making this humble vegetable marvelous! It’s a great way to get even non-squash lovers (including my son!) craving their vegetables!
Recipe Ingredients
How to Make Yellow Squash Casserole
Prep – Lightly grease a square baking or round casserole dish (8 or 9 inches) and set aside. Slice the yellow squash and set aside.Cook Squash – Melt your butter in a large skillet over medium-high heat. Add onions, garlic, and thyme. Sauté for about a minute until the onions are soft and translucent. Then add the squash, season with salt and pepper, and cook, stirring frequently, until the vegetables start to soften and liquid is released, about 8-10 minutes. Remove from heat and drain any extra liquid.Combine – In a medium mixing bowl, stir eggs, sour cream, and mayonnaise until thoroughly combined. Then stir the egg mixture into the squash mixture, add the cheese, and mix to coat the squash. Transfer the squash casserole mixture to the prepared baking pan.Make Topping – In another small bowl, toss crushed crackers and butter until the butter coats the cracker crumbs. Sprinkle buttered crackers over the top of the squash.Cook – Bake at 350℉/177℃ for 20-25 minutes, uncovered, until the casserole is set and the topping is lightly browned. Serve hot.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This squash casserole recipe is great for busy weeknight meals! You can make this deliciousness 24 hours in advance, cover it tightly with plastic wrap or foil, and refrigerate it. Then let it warm to room temperature before baking it.
Serving and Storage Instructions
This delicious yellow squash casserole is best hot out of the oven. I also like to take advantage of already having the oven on by baking chicken or a roast at the same time. Leftovers stored in an airtight container last for 4-6 days. If it gets a little watery, just add more buttery cracker topping.😉 This incredible casserole is the perfect candidate for making ahead and freezing (it should last three months). Let it cool completely after it comes out of the oven, wrap it with plastic or foil, and freeze. Thaw it overnight in the refrigerator and heat it in the oven for a fast and satisfying side or vegetarian main dish.
What to Serve With Yellow Squash Casserole
This squash casserole is a solid vegetarian dish on its own. But if you have meat lovers at the table, it can be served with basically any protein. Here are some that my family loves:
Oven-Baked Pork ChopsJamaican Fried ChickenBrown Sugar Glazed HamRoasted Turkey ThighsPork Tenderloin Roast
More Hearty Casserole Recipes to Try
Grits CasseroleSweet Potato CasseroleFiesta Chicken CasseroleCabbage Roll CasseroleCheesy Hashbrown Casserole
Conclusion
Loaded with tender vegetables and alive with color, this yellow squash casserole is anything but boring! Did you or a neighbor have a bumper crop of vegetables this year? Sign up for my newsletter to get more creative casserole ideas!
Watch How to Make It
[adthrive-in-post-video-player video-id=”IWZsEIYE” upload-date=”2020-12-13T23:08:18.000Z” name=”Squash Casserole” description=”Squash Casserole – classic Southern side dish made with sweet yellow squash in a cheesy delicious creamy sauce and topped with buttery crackers. Easy, comforting foolproof casserole dish that feeds a crowd well or for regular family dinners!” player-type=”collapse” override-embed=”false”] This blog post was originally published in May 2019 and has been updated with additional tips, new photos, and a video.
