Old-School Squash Casserole

Old-School Squash Casserole

Creamy, buttery, and crunchy!

Adapted from Southern Living

Ingredients

Metric System
Servings
  • 2 sleeve crackers
  • 7 oz cheese
  • 3 oz butter
  • 2 egg
  • 8 oz sour cream
  • 4 oz mayonnaise
  • 2 tsp thyme
  • 0.5 tsp black pepper
  • 2 tsp salt
  • 3 lb yellow squash
  • 1 onion
  • Step 1

    Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.

    Step 2

    Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.

    Step 3

    Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

    Step 1

    Baking dish

    Bake in preheated oven until golden brown, about 20 minutes.

    Step 2

    Preheat oven to 350°F.

    Step 3

    Baking dish

    Toss together crackers, Parmesan cheese, and microwaved butter until combined; sprinkle into the baking dish.

  • 2 sleeve crackers
  • 1 oz cheese
  • Step 4

    Medium bowl

    Microwave butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds.

  • 3 tbsp butter
  • Step 5

    Baking dish

    Spoon the squash-cream mixture from the large bowl into a lightly greased 11x7-inch (2-quart) baking dish.

    Step 6

    Large bowl

    Gently fold squash mixture into the large bowl with the egg-cream mixture.

    Step 7

    Large bowl

    Stir together ingredients in a large bowl.

  • 2 egg
  • 8 oz sour cream
  • 4 oz cheese
  • 2 oz cheese
  • 0.5 cup mayonnaise
  • 2 tsp thyme
  • 0.5 tsp black pepper
  • 1 tsp salt
  • Step 8

    Colander

    Transfer squash mixture from the skillet to a colander set over a bowl. Drain; discard any liquid.

    Step 9

    Large skillet

    Add ingredients to the skillet and cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes.

  • 3 lb yellow squash
  • 1 onion
  • 1 tsp salt
  • Step 10

    Large skillet

    Melt butter in a large skillet over medium-high.

  • 3 tbsp butter
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