This southern spin on Squash Casserole features tender yellow squash, cheese, and sour cream topped with buttery crackers and baked for a delicious, comforting side dish!
I'll be the first to admit that yellow summer squash has never been my favorite of the stereotypical Texas garden harvests. However, seeing as how my in-laws have a glorious and abundant stereotypical Texas garden, we end up with lots of it every summer. I like zucchini and have come up with numerous yummy ways to cook (and bake) it...but when it comes to yellow squash, I usually either roast it with Parmesan or -- more often than not -- I simply grate it up to hide in dinner and no one is the wiser <insert evil cackle>. But now we have a new recipe for enjoying it! This Squash Casserole is not only downright tasty, but it's my new favorite way to
choke down actually enjoy yellow squash.
How to Make Squash Casserole
And how could this recipe not be delicious?
- Sliced yellow squash is sauteed and steamed with salt and pepper until tender.
- Then it's broken down with a potato masher and mixed with sour cream, cheddar cheese, and egg to achieve a creamy consistency.
- The resulting mixture is spread into a baking dish and topped with crushed crackers, Parmesan, and a drizzle of butter.
- Finally, it's baked until golden and bubbly.
And...shazam! A southern spin on a summer squash side dish that the whole family will scarf down.
This Squash Casserole smelled so good while baking that none of my kids even guessed that it contained squash. I considered it a win when my 3-year-old (who typically balks at trying new things) conceded to taste a bite. And my 6-year-old ended up truly loving this recipe. But the real test came when my (lifelong-squash-disliking) husband got home and polished off a hearty portion...he actually liked it, too!
Tweaking the Texture
The only critique that this recipe received from the kids was that they would have enjoyed it more if the squash was totally smooth and pureed.
I actually enjoyed the subtle texture in the casserole that was achieved by hand-mashing.
But next time, I may try blending the cooked squash in the food processor for a few seconds to give the kids' requested consistency at try.
If you're looking for a family-pleasing way to cook up some yellow squash this summer, I hope you'll give this southern Squash Casserole recipe a try!
Because let's be honest here...even squash haters are likely to be swayed by cheese, sour cream, and cracker crumbs. 😉
More Summer Sides
- Simple German (Swabian) Potato Salad
- Tomato Cucumber Poppy Seed Salad
- Carrot Apple Slaw
- Southern Baked Beans
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 2 pounds yellow summer squash, about 6 medium squash, washed & sliced 1/4-inch thick
- Salt & freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1 egg, beaten
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1/2 cup freshly grated Parmesan cheese, DIVIDED
- 18 golden butter crackers, finely crushed (about 3/4 cup cracker crumbs)
- 2 tablespoons butter, melted
- Heat a large pot or Dutch oven over medium heat. Add olive oil and butter and swirl to melt and coat. Add the sliced squash, season generously with salt and pepper, and sautée for 10 minutes, stirring occasionally. Cover the pot with a lid and continue cooking for 15 minutes longer, stirring every few minutes, or until the squash is very tender. Stir in the minced garlic during the last 5 minutes of the cooking time. Add more salt and pepper until the squash is well-seasoned.
- Adjust oven rack to the center position and preheat the oven to 350°F. Grease an 8-inch square casserole dish with softened butter or spray with nonstick cooking spray. Transfer the cooked squash to a large bowl and mash it with a potato masher to desired consistency. Mix in the sour cream to cool down the mixture (so that the egg doesn't scramble), then stir in the egg, cheddar, and 1/4 cup of the grated Parmesan until well-blended. Transfer mixture to the prepared baking dish and smooth the top.
- Sprinkle the top of the squash mixture with the cracker crumbs and the remaining 1/4 cup Parmesan, then drizzle with the melted butter. Bake for 30 to 40 minutes or until bubbly and golden brown. Serve warm.
Post originally published on June 23, 2016.