Description
Discover the secrets to making a delicious Southern Squash Casserole with our step-by-step recipe guide. Perfect for family dinners or potlucks, you’ll love this classic dish!
Ingredients
- 2 pounds (907 g) yellow squash sliced 1/4 inch thick (about 5 medium sized squash)
- 1/4 cup (60 ml) butter
- 1/2 cup (120 ml) diced onion
- 1/2 teaspoon (3 ml) garlic powder
- 3/4 teaspoon (4 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1/2 cup (120 ml) sour cream
- 1 large egg beaten
- 1 cup (240 ml) shredded cheddar cheese
- 1/2 cup (120 ml) grated Parmesan cheese
- 1 cup (240 ml) butter crackers finely crushed (about 25 crackers)
Instructions
- Heat a large skillet over medium heat and use 1 tablespoon of butter to coat the bottom. Add the diced onion and cook for about 7 to 8 minutes until it becomes soft and translucent.
- Introduce the sliced squash to the pan and allow it to cook for 10 to 12 minutes, stirring regularly to keep it from browning and to help release moisture.
- Line a colander with a towel to prevent squash from slipping through, then transfer the cooked squash and onions onto the towel to drain. Let them sit for at least 5 minutes, pressing out any remaining moisture.
- Combine the drained squash and onion with garlic powder, salt, black pepper, sour cream, a beaten egg, shredded cheddar cheese, and a portion of the Parmesan cheese, saving some Parmesan for later.
- Melt the rest of the butter and mix it with the remaining Parmesan cheese and the crushed crackers.
- Transfer the squash mixture into a 1.5-quart baking dish, such as an 8×8 square pan.
- Evenly distribute the buttered cracker mixture over the top of the squash mixture.
- Place in the oven and bake at 350°F for 25 minutes.
Notes
- Slice squash evenly at 1/4 inch for uniform cookingnDrain squash and onions well to prevent sogginessnUse freshly grated Parmesan and crushed crackers for a crispy topping