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Baked Yellow Squash Casserole

Tender squash layers meld with creamy cheese and buttery crackers, creating a comfort food dish that transforms humble garden vegetables into family-friendly magic.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 pounds yellow squash, sliced thin
  • 1 large onion, diced
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 sleeve buttery crackers, crushed
  • 2 tablespoons fresh herbs (optional)

Method
 

  1. Preheat your oven to 350°F and grease a 9x13 baking dish. Slice the yellow squash into quarter-inch rounds for consistent cooking.
  2. In a large pot, boil the squash and onion together for 8-10 minutes until fork-tender but not mushy. They should be soft enough to mash slightly but still holding their shape.
  3. Drain the vegetables completely in a colander, then press gently with paper towels to remove excess moisture. This step is critical to prevent a soggy casserole.
  4. In a large mixing bowl, whisk together the beaten eggs, sour cream, melted butter, salt, and pepper until smooth.
  5. Add the drained squash and onion to the creamy mixture, folding gently to coat every piece without breaking them apart.
  6. Fold in 1½ cups of the shredded cheese, reserving the rest for topping.
  7. Transfer the mixture to your prepared baking dish, spreading evenly. Top with remaining cheese and crushed crackers.
  8. Bake for 35-40 minutes until the top is golden brown and the center is set but still slightly jiggly.

Notes

Perfect for Sunday meal prep - assemble in the morning and bake when dinner time arrives. Freezes beautifully for up to 3 months. Make sure to drain vegetables thoroughly to avoid soggy casserole. Can be assembled up to 24 hours ahead and refrigerated. Use freshly grated cheese instead of pre-shredded for proper melting. Refrigerate leftovers for up to 4 days.