Squash Casserole Recipe
Hot and cheesy squash casserole makes for the best holiday side dish! You'll love this creamy vegetable casserole with a crunchy buttery topping.
Servings: 6
Ingredients
- 1 Tbsp vegetable oil
- 4-5 medium yellow summer squash thinly sliced and halved
- 1 Tbsp butter
- 1/2 cup Parmesan cheese grated
- 1 1/2 cup cheddar cheese shredded, divided
- 1/2 cup sour cream
- 1 tsp Italian seasoning
- garlic salt (with parsley flakes)
- pepper
- 2 Tbsp butter melted
- 1 sleeve Ritz Crackers crushed medium to fine
Instructions
- Preheat the oven to 350 degrees F
- Add the oil in a large skillet set to medium heat. Add the squash and butter. Cook until soft about 7-8 minutes
- Pour the squash into a large bowl. Stir in the Parmesan cheese, 1 cup of the cheddar cheese, sour cream, Italian seasoning. Add garlic salt and pepper to taste.
- Pour into a 9x13 greased baking pan. Sprinkle the remaining 1/2 c of cheddar cheese on top. Set aside.
- Add the crushed crackers into a gallon Ziploc bag add the melted butter. Toss to coat the crackers. Spread evenly over the top of the casserole.
- Bake for 20 minutes or until golden and bubbly.
Nutrition
Calories: 276kcal | Carbohydrates: 5g | Protein: 12g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 379mg | Potassium: 404mg | Fiber: 1g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 22.4mg | Calcium: 348mg | Iron: 0.9mg