Squash Casserole
YES here's to our favorite year-round casserole! Squash casserole is a great use-up for an abundance of summer squash OR perfect in cooler months with yellow or zucchini squash from the store.
Ingredients
- 5 medium squash thinly sliced (about 3 pounds total)
- 1 medium onion thinly sliced
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper optional for spice
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 cup shredded cheddar cheese about 3 ounces
- 15 Ritz crackers crushed
Instructions
- Preheat a large skillet to medium heat with a drizzle of cooking oil, the squash, zucchini, salt, onion and garlic powders, and pepper(s).
- Sauté the veggie mixture for about ten minutes, stirring as you go, until the veggies are soft and most of the liquid has evaporated. Transfer the mixture to a large mixing bowl.
- Let the squash mixture cool for 5-10 minutes. Meanwhile, prepare a baking dish with cooking spray.
- When the squash mixture has cooled, add the sour cream, mayo, and cheese to the squash. Stir to combine and taste; add more salt and pepper until the mixture is very flavorful.
- Transfer the mixture to the casserole dish and top it with the crushed crackers. (this is the point you will stop if making the casserole in advance)
- When ready to eat, bake the casserole at 375F for 30 minutes or until bubbly at the edges and hot all the way through.
- Let the casserole rest for 5-10 minutes before serving with your favorite meal. YES.
Notes
Make-Ahead: This casserole can be made entirely in advance up to the last baking step (do that right before serving) and kept COVERED in the fridge for up to 4 days or in the freezer for several months. To bake, use the instructions above but know that you may need a bit more time to bake from frozen - just let it go until the casserole is hot all the way through.
Leftovers: can be stored in the fridge for a week or so, just microwave portions to reheat and enjoy.
Dairy: This recipe was tested with full fat mayo, sour cream, and cheese. All three are highly recommended.
Tried this recipe?Let me know how it was!