Yellow Squash Casserole
Cheesy Southern yellow squash casserole with crackers or breadcrumbs on top—church-supper classic. Bake until bubbling and the center is hot throughout (165°F if using eggs).
🛒Ingredients
- 2 pounds yellow squash, sliced
- 1 onion, diced
- 2 tablespoons unsalted butter
- 2 large eggs, beaten
- 1/2 cup sour cream or mayonnaise
- 1 1/2 cups shredded cheddar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 sleeve butter crackers, crushed (about 1 1/2 cups), divided
- 2 tablespoons melted butter for topping
🔧Kitchen Tools Needed
- Skillet
- Mixing bowl
- 2-quart baking dish
📝Instructions
- 1
Heat oven to 350°F. Sauté squash and onion in 2 tablespoons butter with a pinch of salt until tender and most liquid evaporates, 12–15 minutes. Cool slightly; drain excess liquid.
- 2
Stir squash with eggs, sour cream, 1 cup cheddar, salt, pepper, and half the crushed crackers.
- 3
Spread in a greased 2-quart or 8×8 baking dish. Top with remaining cheddar, crackers, and melted butter.
- 4
Bake 25–35 minutes until golden, bubbling, and center reaches 165°F. Rest 10 minutes.
- 5
Refrigerate leftovers within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Watery casserole?
Cook off squash liquid fully and drain before mixing with eggs.
Zucchini?
Yes, alone or mixed with yellow squash.
Make ahead?
Assemble without topping; refrigerate overnight; add topping and bake.
Food safety?
Bake egg mixture to 165°F; chill leftovers within 2 hours.
