Easy Yellow Squash Casserole Recipe
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Easy Yellow Squash Casserole Recipe
Are you looking for a great comfort food recipe. This Old Fashioned Yellow Squash Casserole Recipe will not disappoint. No only is this comfort casserole delicious, but you will get the health benefits of yellow squash too. And it is simple to put together. I like to serve it as the main dish, with a salad on the side, but it could also be a side dish too, and would be perfect for holidays like Thanksgiving as well. Or make it in the summer, when you can harvest Squash fresh out of your garden. It can also make a nice vegetarian dish too.
This recipe combines creamy, buttery and cheesy sauce with the squash, and tops off with a crunchy cracker topping, for the perfect blend that a hearty old fashion casserole calls for.
You can bake it in a casserole (what we do most often), and serve it up from there. Or if you want to get fancy you can portion it into individual ramekins and cook in those too.
Ingredients Needed for Yellow Squash Casserole:
1 1⁄2 pound of yellow squash
2 eggs
1 1⁄2 cups of heavy cream
2 cups of shredded cheddar cheese
1 stick of butter melted
1 cup of crushed cracker crumbs (or bread crumbs)
1⁄2 white onion
1⁄2 tsp of salt and pepper
How to Make This Squash Casserole Recipe:
Start by preheating the oven to 350 degrees.
- Slice the squash thinly and add to a bowl
- Dice 1⁄2 a white onion and add to the bowl too
Slice the squash thinly and add to a bowlNote – You can remove the skin of the squash if you prefer. I like to leave it on for texture and color, and it cooks down to be tender, so there is really no reason to go to that extra work unless you prefer the skin off. Not only is it edible, but includes nutrients too, so I recommend keeping it on.
- Once you have your squash sliced and onion diced, you will want to transfer them into a large pot of water (water should cover the vegetables).
- Simmer on medium heat for 15 minutes, or until the squash is tender when poked with a fork.
- Remove from water, and drain well (you may even want to pat dry to remove any excesses moisture. This will keep the casserole from being too runny.
Note – you could also saute them in a pan over medium heat for about 3-5 minutes. Not only do you want to cook them down to be tender, but squash has a high water count, and you want to cook some of that moisture out too, to keep it from making the casserole runny.
- Pout the squash and onions into a 9×13 baking dish.
- Salt and Pepper it.
- In a bowl, begin beating the eggs into the cream.
- Beat by hand for 1 minute then pour over the squash and onions that are in the casserole dish.
- Add 1⁄4 cup of cracker crumbs to the squash and give it a gentle stir. You do want to be careful in this step so you don’t break your squash pieces apart too much.
- Add 1 1⁄2 cups of cheese and stir a few times so that everything is evenly distributed in the
casserole dish.
In a bowl, begin beating the eggs into the cream.
Add 1⁄4 cup of cracker crumbs to the squash and give it a gentle stir. You do want to be careful in this step so you don’t break your squash pieces apart too much.
- Sprinkle remaining cheese over the top.
- Sprinkle cracker crumbs over the top. You can really use any kind of crackers (or even breadcrumbs), but my favorites are either Saltines for the Old Fashion style, or Ritz for a more buttery topping.
- Next, drizzle the melted butter over everything.
- If you like, you can grind fresh pepper on top of the casserole.
- Cover with foil and bake for 30 minutes.
- After 30 minutes remove the foil and bake for an additional 10 to 15 minutes, until the top is bubbly and golden brown.
Allow to cool for at least 5 minutes before serving as this will be very hot!
Allow to cool for at least 5 minutes before serving as this will be very hot!
After letting it cool it is ready to serve up. It is a filling dish, and so creamy and delicious.
Find more great comfort foods and other recipes, on our recipe page here.
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Easy Yellow Squash Casserole Recipe
Ingredients
1 ½ pound of yellow squash
2 eggs
1 ½ cups of heavy cream
2 cups of shredded cheddar cheese
1 stick of butter melted
1 cup of crushed cracker crumbs (or bread crumbs)
½ white onion
Instructions
Preheat the oven to 350 degrees.
Slice the squash thinly and dice ½ a white onion.
You can remove the skin of the squash if you prefer. I like to leave it on for texture and color.
Put both of these ingredients into a large pot and add enough water to cover the vegetables. Simmer on medium heat for 15 minutes, or until the squash is tender when poked with a fork.
Pout the squash and onions into a 9×13 baking dish.
In a bowl, begin beating the eggs into the cream. Beat by hand for 1 minute then pour over the squash.
Add ¼ cup of cracker crumbs to the squash and give it a gentle stir.
Add 1 ½ cups of cheese and stir a few times so that everything is evenly distributed in the casserole dish.
Sprinkle remaining cheese over the top.
Sprinkle cracker crumbs over the top.
Next, drizzle the melted butter over everything.
If you like, you can grind fresh pepper on top of the casserole.
Cover with foil and bake for 30 minutes.
After 30 minutes remove the foil and bake for an additional 10 to 15 minutes, until the top is bubbly and golden.
Allow to cool for at least 5 minutes before serving as this will be very hot!
