Squash Casserole


Layered with melty cheese and buttery crackers, this skillet casserole is the best way to enjoy tender summer squash.

Squash Casserole
Serves: 10 servings
  • 10 cups sliced yellow squash (about 3 pounds)
  • 11⁄2 cups chopped yellow onion
  • 3 cups water
  • 3 cups chicken broth
  • 1 cup shredded Cheddar cheese, divided
  • 1⁄2 cup sour cream
  • 1⁄2 cup mayonnaise
  • 2 tablespoons unsalted butter, melted, divided
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 teaspoon garlic powder
  • 1 large egg, lightly beaten
  • 11⁄2 cups crushed buttery round crackers, divided
  1. Preheat oven to 350°. Spray a 2- to 21⁄2-quart baking dish with cooking spray.
  2. In a large Dutch oven, bring squash, onion, water, and broth to a boil. Reduce heat to medium-low; simmer until squash is crisp-tender, about 7 minutes. Drain well.
  3. In a large bowl, gently stir together squash mixture, 1⁄2 cup cheese, sour cream, mayonnaise, 1 tablespoon melted butter, salt, pepper, garlic powder, and egg. Spoon half of squash mixture into prepared dish, spreading evenly. Sprinkle with 3⁄4 cup crushed crackers. Top with remaining squash mixture, remaining 3⁄4 cup crushed crackers, and remaining 1⁄2 cup cheese. Drizzle with remaining 1 tablespoon melted butter.
  4. Bake until cheese melts, about 25 minutes.



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