Description
A delicious and easy Southern Squash Casserole recipe that combines yellow squash, zucchini, and cheese for a comforting dish.
Ingredients
Scale
- 2 medium yellow squash, sliced (about 4 cups)
- 2 medium zucchini, sliced (about 4 cups)
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 1 cup crushed buttery crackers (like Ritz)
- 1/2 cup sour cream
- 2 large eggs, beaten
- 1/4 cup milk
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish with cooking spray or butter.
- In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté for about 3 minutes until translucent.
- Add the sliced yellow squash and zucchini to the skillet. Season with salt, black pepper, garlic powder, and onion powder. Cook for about 5-7 minutes until the squash is tender, stirring occasionally.
- In a large bowl, combine the cooked squash mixture, shredded cheddar cheese, crushed crackers, sour cream, beaten eggs, milk, and cayenne pepper (if using). Mix until well combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
- Allow to cool for 5-10 minutes before serving.
Notes
- For a healthier version, substitute Greek yogurt for sour cream and use whole grain crackers instead of buttery ones.
- Add cooked crumbled bacon or sausage for extra flavor and protein, or mix in some chopped bell peppers for added color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg