Squash Casserole
This creamy, cheesy squash casserole recipe is a holiday favorite with Southern roots. The buttery Ritz cracker topping is irresistible!
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 8 to 10 servings
Ingredients
- 4 tablespoons unsalted butter divided
- 1 medium yellow onion chopped (about 1 ½ cups)
- 4 medium yellow squash cut into ¼-inch thick coins (about 3 pounds)
- 1 ½ teaspoons kosher salt divided
- 2 large eggs
- 1 (5.3-ounce) container full-fat plain Greek yogurt about ½ cup
- ⅔ cup milk
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ⅛ to ¼ teaspoon cayenne pepper
- ⅔ cup shredded sharp cheddar cheese
- ⅓ cup shredded Swiss cheese or additional cheddar cheese
- 1 sleeve round buttery crackers such as Ritz, coarsely crushed (about 1 ½ cups)
Instructions
- Preheat the oven to 350 degrees F. Coat an 8x10 or similar casserole dish with nonstick spray. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes.
- Add the squash and 1 teaspoon of the salt. Cook, stirring often, until the squash is just tender and beginning to brown, about 10 minutes. Transfer mixture to a colander set over a bowl or in the sink (don't forget and turn on the water). Drain at least 5 minutes, then gently shake off as much liquid as you can.
- In a large bowl, whisk together the eggs, Greek yogurt, milk, black pepper, thyme, cayenne pepper, and remaining ½ teaspoon salt. Add the cheddar, Swiss, and squash mixture, then gently stir to combine. Transfer to the prepared baking dish and prod into an even layer.
- In a medium microwave-safe bowl, melt the remaining 2 tablespoons butter. Add the crackers and stir until evenly moistened. Sprinkle over the top of the casserole.
- Bake squash casserole until the filling is fully set at the edges and only a tiny bit liquidy when you check the center with a knife, about 30 to 35 minutes. Let rest 10 minutes, then enjoy hot.
Notes
- TO STORE: Refrigerate casserole in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Note the squash may become watery after freezing and reheating. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating in the oven
Nutrition
Serving: 1(of 8)Calories: 237kcalCarbohydrates: 16gProtein: 11gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 77mgPotassium: 569mgFiber: 2gSugar: 7gVitamin A: 769IUVitamin C: 30mgCalcium: 208mgIron: 1mg
