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Baked yellow squash casserole topped with cheese and breadcrumbs

Yellow Squash Casserole

A cozy, comforting casserole made with yellow squash, cheese, and a crunchy topping, perfect for the family and easy enough for a weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups yellow squash, sliced (about 4 medium squash)
  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup crushed crackers (or panko for a crunchier topping)
  • 3 large eggs
  • Salt and pepper to taste
  • ½ teaspoon garlic powder (optional)

Method
 

Preparation
  1. In a large pot, bring some water to a boil. Add your sliced yellow squash and chopped onion, and cook for about 3-5 minutes until just tender.
  2. Drain the squash and onion well using a colander and give them a little shake to remove excess moisture.
  3. In a large mixing bowl, combine your drained squash and onion with butter, shredded cheddar cheese, sour cream, eggs, garlic powder, salt, and pepper. Mix until well blended.
Baking
  1. Transfer the mixture into a greased 9x13-inch baking dish and spread it evenly.
  2. Crush your crackers (or panko) and sprinkle them evenly over the top. Drizzle a little melted butter over the crumbs if desired.
  3. Pop the casserole in a preheated 350°F (175°C) oven and bake for 30-35 minutes, or until the top is golden and crispy.

Notes

Got leftovers? They can be stored in an airtight container in the fridge for up to 3 days. Easy reheating options include oven or microwave. Feel free to customize by adding cooked sausage or a handful of spinach.