Squash Casserole
A classic Southern-style squash casserole made with tender summer squash, onions, and a creamy, cheesy topping, baked until golden and bubbly.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds yellow summer squash, sliced
- 1 medium onion, chopped
- 1 cup shredded sharp cheddar cheese
- 0.5 cup mayonnaise
- 0.25 cup butter, melted
- 1 sleeve Ritz crackers, crushed (about 1.5 cups)
- 1 large egg, beaten
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add sliced squash and cook for 5–7 minutes until tender. Drain well and let cool slightly.
- In a large bowl, combine cooked squash, chopped onion, cheddar cheese, mayonnaise, melted butter, beaten egg, salt, pepper, and garlic powder. Mix until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the crushed Ritz crackers evenly over the top.
- Bake for 40–45 minutes, or until the top is golden brown and the casserole is bubbly.
- Let cool for 5–10 minutes before serving.
Notes
Serve warm as a side dish with grilled meats or enjoy as a comforting vegetarian main. Leftovers can be refrigerated for up to 3 days.