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Yellow Squash Casserole

This yellow squash casserole is a quick, easy, and delicious comfort food, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 4 cups yellow squash, sliced About 3-4 medium squash
  • 1 medium onion, chopped
Cheesy Mixture
  • 1 cup shredded cheddar cheese Cheese makes everything better!
  • 1 cup sour cream For creaminess
  • 1/2 cup milk Dairy dream team
  • 1/2 teaspoon garlic powder Optional
  • to taste Salt and pepper Adjust according to preference
Topping
  • 1 cup crushed crackers Ritz or Town House recommended
  • 1/4 cup melted butter For a crunchy topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large saucepan, bring water to a boil. Add the sliced yellow squash and chopped onion, and cook for about 5-7 minutes until just tender. Drain and set aside.
Mixing
  1. In a mixing bowl, combine the shredded cheddar cheese, sour cream, milk, garlic powder, salt, and pepper.
  2. Fold in the cooked squash and onions until everything is well coated.
Assembly
  1. Pour the mixture into a greased 9x13-inch baking dish.
  2. In a separate bowl, combine the crushed crackers with melted butter and sprinkle the mixture over the top of the casserole.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

Notes

Feel free to substitute zucchini or cauliflower for the yellow squash. Add crushed red pepper for a spicy kick. Leftovers can be stored in an airtight container for up to 3 days.