Description
Experience the ultimate Southern comfort with this classic squash casserole. Combining tender yellow squash, sautéed onions, and vibrant bell peppers in a rich, cheesy custard, this dish is perfected with a golden, buttery cracker topping. It is the perfect side for any gathering, offering a sophisticated blend of creamy, savory, and crunchy textures that the whole family will adore.
Ingredients
2 tablespoons unsalted butter (divided)
2 lbs yellow squash, sliced into rounds
1 small yellow onion, finely diced
1 small red bell pepper, finely diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 large eggs, whisked
1 cup sharp cheddar cheese, freshly grated
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cups buttery crackers, crushed
Instructions
Preheat your oven to 375°F (190°C) and grease a 2-quart baking dish.
In a large skillet, melt 1 tablespoon of butter over medium heat.
Add the sliced squash, diced onion, and red bell pepper to the skillet.
Sauté for 8-10 minutes until the squash is tender and excess moisture has evaporated; season with salt and pepper.
In a large mixing bowl, combine the whisked eggs, grated cheddar cheese, sour cream, and mayonnaise.
Fold the cooked vegetable mixture into the egg and cheese custard until well combined.
Pour the mixture into the prepared baking dish.
In a small bowl, toss the crushed crackers with the remaining 1 tablespoon of melted butter and sprinkle over the top of the casserole.
Bake for 20-25 minutes, or until the filling is set and the topping is golden brown.
Notes
You can prepare this casserole ahead of time and store it in the refrigerator before adding the topping and baking. Use freshly grated cheese for a smoother, better-melting consistency. For extra flavor, add a pinch of garlic powder to the vegetable mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg