Description

A comforting Southern-style dish that turns fresh yellow squash into a rich, creamy, and golden casserole with a buttery, crunchy topping. This recipe is a perfect way to enjoy summer’s bounty—whether you’re feeding a crowd, preparing a holiday side, or just trying to clean out the garden.

Ingredients

Scale

2 lbs yellow squash, thinly sliced
1 small sweet onion, thinly sliced
1 tsp kosher salt (for draining squash)
2 tbsp butter (plus more for greasing and topping)
2 large eggs
¾ cup sour cream (or Greek yogurt)
1½ cups shredded sharp cheddar cheese
½ tsp black pepper
1 cup crushed buttery crackers (like Ritz)
Optional: 2 tbsp grated Parmesan cheese

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Salt the sliced squash in a colander. Let sit for 15–20 minutes. Press out excess water.
In a skillet, melt butter and sauté onion until translucent. Add squash and cook until tender.
In a large bowl, beat eggs. Stir in sour cream, cheddar, salt, and pepper. Add sautéed vegetables. Mix well.
Pour mixture into prepared dish.
In a small bowl, mix crushed crackers with melted butter. Sprinkle on top of casserole.
Optionally, add grated Parmesan on top.
Bake for 35–40 minutes until bubbly and golden. Let rest 10 minutes before serving.

Notes

For extra flavor, mix in chopped fresh herbs or a pinch of cayenne.

A mix of yellow squash and zucchini adds visual appeal and texture.

The cracker topping can be doubled if you love crunch.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 portion
Calories: 260