Yellow Squash Casserole
Dive into creamy, cheesy comfort with this yellow squash casserole, a holiday side dish boasting a deliciously crunchy, buttery topping.
Servings: 6
Ingredients
- 1 tablespoon vegetable oil
- 4-5 medium yellow summer squash, thinly sliced and halved
- 1 tablespoon butter
- ½ cup Parmesan cheese, grated
- 1½ cups cheddar cheese, shredded, divided
- ½ cup sour cream
- 1 teaspoon Italian seasoning
- garlic salt (with parsley flakes)
- pepper
- 2 tablespoons butter, melted
- 1 sleeve Ritz Crackers, crushed medium to fine
Instructions
- Preheat the oven to 350°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 cheddar cheese, sour cream, and Italian seasoning. Add garlic salt and pepper to taste.
- Pour into a 9x13 greased baking pan. Sprinkle the remaining ½ cup of cheddar cheese on top. Set aside.
- Add the crushed crackers into a gallon Ziploc bag and 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.
Notes
Make Yellow Squash Casserole Ahead of Time?
- Prepare the casserole according to the recipe up until the point of baking. Tightly cover the casserole dish with plastic wrap or with aluminum foil to prevent the casserole from drying out or absorbing any refrigerator odors.
- When ready to bake, add the cracker crumb topping then bake according to the recipe instructions.
- Leftovers can be stored in an airtight container in the refrigerator and are best consumed within 3-4 days. It can also be frozen for up to 3 months.
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