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.
- 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
- 2 Tbsp butter melted
- 1 sleeve Ritz Crackers crushed medium to fine
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.
Calories: 276kcalCarbohydrates: 5gProtein: 12gFat: 23gSaturated Fat: 15gCholesterol: 60mgSodium: 379mgPotassium: 404mgFiber: 1gSugar: 3gVitamin A: 905IUVitamin C: 22.4mgCalcium: 348mgIron: 0.9mg