This yellow squash casserole is ridiculously delicious! I thought I wasn’t a fan of yellow squash until I tried this recipe. Sour cream and mayonnaise make the filling rich and creamy, and the squash has a great texture and nuttiness that goes so well with the buttery cracker topping. This casserole deserves a place on any holiday table.
How to Store and Reheat
Store leftover squash casserole covered with aluminum foil in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating at 350°F for 25 minutes, or until warmed through.
Serving Suggestions
This yellow squash casserole is a true classic side dish that tastes delicious with just about any meal. It’s great with everything from crockpot chicken breast to pineapple ham. It’s a great Easter side dish, and I even love it at Thanksgiving, too.
How to Make Squash Casserole Step by Step
Cook the Squash: Preheat your oven to 350°F, grease an 11×7-inch baking dish with butter, and set aside. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Once melted, stir in 3 pounds of sliced yellow squash, 1 chopped sweet onion, and 1 teaspoon of kosher salt. Cook, stirring occasionally, until softened, about 8-10 minutes. Drain the Squash: Transfer the squash mixture to a colander set over the sink and let drain for 5 minutes. Mix the Filling: In a large bowl, mix 2 large eggs, 1 cup of sour cream, ½ cup of mayonnaise, 4 ounces of shredded cheddar cheese, 1 tablespoon of chopped fresh chives, the remaining 1 teaspoon salt, and ½ teaspoon of ground black pepper. Add the squash and gently fold to combine. Top with Cheese: Pour the squash mixture into the prepared pan. Top with the remaining 4 ounces of shredded cheddar cheese. Sprinkle with Crackers: In a medium bowl, melt the remaining 4 tablespoons of unsalted butter. Stir in 2 sleeves of crushed round buttery crackers. Sprinkle the crackers evenly over the top of the dish. Bake and Serve: Bake for 20 minutes or until the filling is warmed through and the topping is golden brown. Let cool for 5 minutes, top with extra chives, if using, and serve.
