If I had a nickel for every squash casserole that has graced a Southern dinner table, I would, no doubt, be in the money. Whether at a church social, a holiday gathering, or a family dinner, this old favorite has been the workhorse of side dishes for decades. Squash casserole is the just-right accompaniment for everything from fried chicken at a summertime Sunday lunch to roast turkey at Thanksgiving.
The main ingredient is typically yellow squash, but some recipes call for other summer squash such as pattypan and zucchini. Most recipes usually include chopped onion, as well. Once you get past those two core ingredients, however, the differences begin.
If that certain ingredient that defines your memory of this dish is not represented here, we humbly apologize. Still, we’re betting that after you try our versions, one will become your other favorite squash casserole.
Cheesy Squash Casserole
Prep Time: 10 min
Cook Time: 30 min
Serves: 6 to 8 servings
- 1 tablespoon vegetable oil
- 6 medium yellow summer squash, thinly sliced
- 1 large Vidalia onion, thinly sliced
- 1 tablespoon butter
- 1/2 cup grated Parmesan
- 1 cup shredded sharp Cheddar
- 1/2 cup sour cream
- Salt and freshly ground black pepper
- 1 sleeve crackers, crushed medium to fine (recommended: Ritz)
- Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
- Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
- Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.