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Crunchy Yellow Squash Casserole

Crunchy Yellow Squash Casserole

3 lbs. yellow squash, cut into ¼” thick slices
1 yellow onion, peeled and chopped
olive oil
Kosher salt/black pepper
2 eggs
8 oz. sour cream
½ c. Miracle Whip or mayo
8 oz. extra sharp cheddar cheese, shredded
1 T. chopped fresh thyme
3 T. butter, melted (more for the pan)
3 c. Ritz crackers, broken into large chunks not too small
¼ c. grated Parmesan cheese

  1. Preheat oven 400.
  2. On large sheet tray, combine squash and onion. Drizzle with olive oil and sprinkle with salt and pepper. Toss well to combine.
  3. Bake in oven for 20-25 minutes, until squash is slightly softened and released liquid.
  4. Drain in a colander. Press gently with paper towels to soak up any extra moisture. Let cool.
  5. Reduce oven to 350.
  6. Place eggs in bowl and whisk. Add sour cream, mayo, cheddar cheese, thyme and black pepper. Stir together.
  7. Gently fold in squash and onions.
  8. Transfer mixture to lightly-greased 3-quart baking dish. Cover with foil and bake 20 minutes.
  9. In a bowl, combine melted butter, cracker pieces and parmesan cheese.
  10. Sprinkle in even layer all over top of casserole.
  11. Return to oven for 25-30 minutes, until crackers are golden brown and edges bubbly.
  12. Let rest 10 minutes before serving.
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